Teriyaki Pineapple Chicken And Rice Stuffed Peppers: A Sweet And Savory Meal
Colorful bell peppers stuffed with tender shredded chicken, juicy pineapple, fluffy rice, and savory teriyaki sauce. This healthy sweet and savory dinner recipe is satisfying, family friendly, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings (1 stuffed pepper each)
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired / Fusion
- Diet: Gluten Free
Ingredients
For the Chicken and Rice Filling:
2 large boneless, skinless chicken breasts (shredded)
1 cup cooked rice (white or brown)
½ cup diced pineapple (fresh or canned, drained)
¼ cup teriyaki sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Stuffed Peppers:
4 large bell peppers (any color), tops cut off and seeds removed
1 tablespoon olive oil (for drizzling)
¼ cup shredded mozzarella or cheddar cheese (optional)
Instructions
Prep the Peppers:
Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds. Optional: blanch peppers in boiling water for 5–6 minutes for softer texture. Place upright in a baking dish.
Cook the Filling:
Heat olive oil in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant.
Add shredded chicken, teriyaki sauce, pineapple, ginger, red pepper flakes (if using), salt, and pepper. Cook for 5–6 minutes.
Stir in cooked rice and mix until fully combined.
Stuff the Peppers:
Spoon the chicken and rice mixture into each pepper, pressing down gently. Drizzle tops lightly with olive oil.
Bake:
Cover baking dish with foil and bake for 25–30 minutes. For slightly crisp tops, remove foil during the last 5 minutes.
Add Cheese (Optional):
Sprinkle cheese over the tops during the final 5 minutes of baking and allow it to melt.
Serve:
Let cool slightly before serving. Garnish with extra pineapple or sliced green onions if desired.
Notes
Use rotisserie or leftover chicken for convenience.
Swap rice for quinoa or cauliflower rice for a lower-carb option.
Make vegetarian by substituting black beans or tofu for chicken.
Assemble ahead and refrigerate up to 2 days before baking.
