Description
Teriyaki Pineapple Chicken And Rice Stuffed Peppers offer a delightful combination of sweet and savory flavors with tropical freshness. Tender diced chicken, fluffy rice, and juicy pineapple chunks are stuffed inside vibrant bell peppers, all coated with a rich natural teriyaki glaze. This colorful, comforting, and easy-to-make dish is perfect for weeknight dinners or casual gatherings, delivering a balanced all-in-one meal that’s both satisfying and visually appealing.
Ingredients
Scale
Produce
- 4 large bell peppers (any color)
- 1 cup fresh pineapple chunks
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 green onions (chopped)
Protein & Carbs
- 1 lb chicken breast (diced)
- 2 cups cooked rice (white or brown)
Teriyaki Sauce
- 1/4 cup soy sauce (natural)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon natural gelling agent
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the cleaned peppers aside to be stuffed later. This step ensures even roasting and a soft yet structured pepper shell.
- Cook the Chicken and Make the Sauce: In a large skillet over medium heat, warm the sesame oil. Add diced chicken, minced garlic, and grated ginger. Sauté until the chicken is cooked through and golden on the edges. Meanwhile, in a small bowl, whisk together soy sauce, brown sugar, apple cider vinegar, vegetarian Worcestershire sauce, and natural gelling agent. Pour this mixture into the skillet and simmer until the sauce reduces and thickens, coating the chicken beautifully.
- Combine the Filling: In a mixing bowl, combine the cooked rice, chicken with teriyaki pineapple sauce, and fresh pineapple chunks. Stir gently to ensure the flavors meld without breaking up the pineapple.
- Stuff the Peppers: Fill each hollow pepper with the chicken and rice mixture, pressing down lightly to pack the filling. Place the stuffed peppers upright in a baking dish. Optionally, cover with foil to keep them moist during baking.
- Bake Until Tender: Bake the stuffed peppers for about 30-35 minutes, removing the foil during the last 10 minutes to allow the tops to caramelize slightly. When the peppers are tender and the filling is heated through, they are ready to serve.
- Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the stuffed peppers before serving for added freshness, crunch, and visual appeal.
Notes
- Use fresh pineapple chunks for best sweetness and texture.
- Prep rice in advance to save time and avoid mushy filling.
- Do not overfill peppers; leave some space at the top to prevent spills while baking.
- Let stuffed peppers rest for five minutes after baking to allow juices to settle.
- Add the natural gelling agent gradually to ensure smooth and effective sauce thickening.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 12g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 65mg
Keywords: Teriyaki, Pineapple Chicken, Stuffed Peppers, Rice, Sweet and Savory, Easy Dinner, Meal Prep
