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Teriyaki Pineapple Chicken and Rice Stuffed Peppers ready to serve.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant and delicious dish that combines fresh pineapple and savory teriyaki chicken stuffed into colorful bell peppers for a fun and interactive meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers (any color) You can mix and match the bell pepper colors.
  • 1 lb chicken breast, diced Can substitute with tofu or shrimp.
  • 1 cup cooked rice Brown rice can be used for a nuttier flavor.
  • 1 cup fresh pineapple, diced
  • 1/4 cup teriyaki sauce Adjust the amount based on preference.
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Set aside.
  3. In a pan, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
  4. Stir in the cooked rice, diced pineapple, teriyaki sauce, garlic, salt, and pepper. Mix well to combine.
Assembly and Baking
  1. Stuff each bell pepper with the chicken and rice mixture. Place the stuffed peppers upright in a baking dish.
  2. Cover the dish with aluminum foil and bake for 25-30 minutes.
  3. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
  4. Garnish with chopped green onions before serving.

Notes

These stuffed peppers can stand alone as a meal or be paired with sides like light salad, steamed green beans, or crispy egg rolls. For extra flavor, drizzle additional teriyaki sauce on top before serving. Store leftovers in an airtight container for up to 4 days, or freeze tightly wrapped.