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Embark on a culinary adventure with our Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This vibrant dish is a delightful fusion that artfully combines the tropical sweetness of pineapple with the savory depth of teriyaki chicken, all elegantly encased in colorful bell peppers. Whether you are planning a family dinner, a gathering with friends, or simply want to treat yourself to a nutritious meal, this recipe delivers on both taste and presentation. The stuffed peppers not only offer a feast for the eyes but also provide a perfect balance of nutrients, making them a wholesome choice that will surely satisfy your taste buds.
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Discover the ultimate fusion dish with our Teriyaki Pineapple Chicken & Rice Stuffed Peppers! Packed with tropical flavors and nutritious ingredients, this vibrant dish features tender chicken, sweet pineapple, and colorful bell peppers. Perfect for family dinners or gatherings, these stuffed peppers are both delicious and visually appealing. Enjoy a healthy meal that not only satisfies the taste buds but also delights the eyes! #StuffedPeppers #TeriyakiChicken #HealthyRecipes #CulinaryAdventure #CookingInspiration #FoodLovers #MealPrep

Ingredients

4 large bell peppers (any color)

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced

1 cup canned pineapple chunks (with juice)

1/2 cup teriyaki sauce

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon black pepper

1/2 cup shredded mozzarella cheese

2 green onions, thinly sliced (for garnish)

Sesame seeds (for garnish)

Instructions

Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Place the peppers upright in a baking dish.

    Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

      Add Chicken and Sauce: Add the diced chicken thighs to the skillet. Cook until browned and cooked through, about 6-8 minutes. Pour in the teriyaki sauce and the canned pineapple (with juice). Stir well and let simmer for another 3-4 minutes until combined and slightly thickened.

        Combine Filling: In a large bowl, mix the cooked jasmine rice with the chicken and pineapple mixture. Season with black pepper to taste. Stir until everything is well combined.

          Stuff the Peppers: Carefully spoon the chicken and rice mixture into each prepared bell pepper, packing it down gently but not overly tight. Top each stuffed pepper with shredded mozzarella cheese.

            Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4