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Teriyaki Pineapple Chicken Stuffed Peppers

A delightful and vibrant dish combining juicy chicken, sweet pineapple, and savory teriyaki wrapped in colorful bell peppers. Perfect for busy weeknights and adaptable for dietary preferences.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 375
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 large yellow bell peppers These not only bring a pop of color to your plate but their sweetness complements the filling.
  • 1 cup cooked jasmine rice Can substitute with coconut rice.
  • 1 lb boneless, skinless chicken breast, cubed Tender chicken rich in protein.
  • 1 cup fresh pineapple chunks, diced Adds sweetness and freshness.
  • 1/4 cup teriyaki sauce The star flavor that glazes the chicken.
  • 1 tablespoon soy sauce (or tamari) Enhances the overall flavors.
  • 1 tablespoon sesame oil Offers a nutty aroma.
  • 1 teaspoon garlic, minced Infuses warmth.
  • 1 teaspoon fresh ginger, grated Adds zing.
  • 1 tablespoon sesame seeds (for garnish) Lightly toasted for crunch.
  • 2 green onions, sliced (for garnish) Enhances presentation.
  • Salt and pepper, to taste Essential for flavor.
  • Olive oil (for brushing peppers) Enhances sweetness and prevents sticking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Remove the tops, seeds, and membranes of the bell peppers, then brush the insides with olive oil. Position them upright in a baking dish.
  3. In a skillet, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
Cooking
  1. Incorporate cubed chicken into the skillet and cook for about 5-6 minutes until golden and nearly cooked through.
  2. Stir in teriyaki sauce, soy sauce, and diced pineapple. Cook for another 3 minutes, allowing the mixture to coat and thicken.
  3. Combine the rice with half of the chicken-pineapple mixture in a separate bowl.
  4. Generously fill each pepper with the rice mixture and top with remaining chicken and pineapple.
  5. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Broil for 2-3 minutes if a crispy top is desired.
  6. Remove from the oven and garnish with sesame seeds and sliced green onions. Serve warm.

Notes

For variations, try swapping chicken for ground turkey or tofu. You can also use different colored peppers. Store leftovers for up to 3 days in the refrigerator.