Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful and satisfying dish that brings together the sweet and savory flavors of teriyaki sauce, tender chicken, and sweet pineapple. This recipe is perfect for busy weeknights or casual family gatherings. The bright colors of bell peppers make the dish visually appealing, while the delicious fillings create a mouth-watering experience. Whether you’re a seasoned cook or a beginner in the kitchen, these stuffed peppers simplify meal prep and make dinner an enjoyable affair.
Why make this recipe
This recipe is incredibly easy to follow, making it perfect for cooks of all skill levels. Making Teriyaki Pineapple Chicken and Rice Stuffed Peppers at home means you can control the flavors and choose fresh, quality ingredients. It is a time-saver, as everything cooks in one dish. Plus, your family will love it! The combination of chicken, rice, and pineapple stuffed in colorful bell peppers creates a hearty meal that is also friendly on the budget.
What makes Teriyaki Pineapple Chicken and Rice Stuffed Peppers special
This dish stands out due to its unique blend of flavors and textures. The sweetness of the pineapple contrasts beautifully with the savory teriyaki chicken, while the bell peppers add a satisfying crunch. Not only is it pleasant to the palate, but it also looks vibrant on the plate, making it a feast for the eyes as well. This meal can be appreciated for its homemade value, bringing families together around the table in a fun and interactive way.
Is Teriyaki Pineapple Chicken and Rice Stuffed Peppers healthy
The stuffed peppers provide a balanced meal with protein from the chicken, carbs from the rice, and vitamins from the bell peppers. Using fresh ingredients helps keep the meal wholesome and nutritious. While it is always good to be aware of portion sizes, this recipe allows for customization and can fit into a healthy eating plan.
How to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Making Teriyaki Pineapple Chicken and Rice Stuffed Peppers is a straightforward process that requires minimal effort. You will start by cooking the chicken and mixing it with rice and pineapple. After preparing the bell peppers, simply stuff them with the mixture and bake until they are tender. This recipe is perfect for those busy nights when you want something delicious without spending too much time in the kitchen.
Ingredients
- 4 large bell peppers
- 1 lb boneless chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions (for garnish)
Directions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, teriyaki sauce, garlic powder, salt, and pepper. Mix well to combine.
- Spoon the chicken and rice mixture into the prepared bell peppers, packing it down slightly.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Garnish with chopped green onions before serving.
How to serve Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These stuffed peppers are versatile and can be enjoyed as a main dish for lunch or dinner. They pair beautifully with a side salad or steamed vegetables to add extra nutrients. You can serve them hot from the oven or let them cool slightly for a room-temperature option. They also work well for meal prep and can be a great feature for a casual gathering.
Best occasions to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
This dish is perfect for a variety of occasions. Whether it’s a busy weeknight meal, a family gathering, or just a quick snack, these stuffed peppers fit the bill. They’re also great for meal prep, allowing you to make a batch at once and reheat them throughout the week. Plus, they can even impress guests at special occasions like potlucks or dinner parties.
How to store Teriyaki Pineapple Chicken and Rice Stuffed Peppers
To store leftovers, let them cool completely before placing them in an airtight container. They will keep well in the refrigerator for about 3-4 days. If you want to store them longer, you can freeze the stuffed peppers. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Can you make Teriyaki Pineapple Chicken and Rice Stuffed Peppers ahead of time
Yes! You can prepare the filling ahead of time and store it in the refrigerator for a day or two. When you’re ready to eat, simply stuff the mixture into the bell peppers and bake them. If you prefer to make the entire dish in advance, you can assemble the stuffed peppers and refrigerate them prior to baking. Just add a few extra minutes to the cooking time if baking from cold.
Tips to make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Ensure the chicken is cooked all the way through before stuffing the peppers.
- Pack the filling tightly to make sure each pepper is full and flavorful.
- Experiment with different bell pepper colors for a fun presentation.
- Taste the filling before stuffing to adjust seasoning if needed.
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful dish combining sweet and savory teriyaki chicken with pineapple, all stuffed in colorful bell peppers for a hearty meal.
Ingredients
- 4 large bell peppers
- 1 lb boneless chicken breast, diced
- 1 cup cooked rice
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the cooked rice, pineapple chunks, teriyaki sauce, garlic powder, salt, and pepper. Mix well to combine.
- Spoon the chicken and rice mixture into the prepared bell peppers, packing it down slightly.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Ensure the chicken is cooked fully before stuffing. Pack the filling tightly for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Variation
Feel free to swap out ingredients to suit your taste. You could use ground turkey or tofu instead of chicken. For an extra kick, add diced jalapeños or sriracha to the filling. If you need a gluten-free option, choose a gluten-free teriyaki sauce. You can also add different vegetables like chopped carrots or peas to the rice mixture for more flavor and nutrition.
FAQs
Can I freeze Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
Yes, you can freeze them. Wrap them tightly and they will last up to 3 months.
What can I substitute for chicken in this recipe?
You can use ground turkey, beef, or tofu for a vegetarian option.
How should I store leftovers of the Teriyaki Pineapple Chicken and Rice Stuffed Peppers?
Store in an airtight container in the refrigerator for up to 3-4 days.
