Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal
If you’re craving a deliciously unique dish that’s as pleasing to the eyes as it is to the palate, you’ve stumbled upon the perfect recipe. Teriyaki Pineapple Chicken and Rice Stuffed Peppers combine juicy chicken, tangy pineapple, and flavorful rice, all while packing a nutritious punch inside vibrant bell peppers. As a go-to weeknight meal or a delightful option for gatherings, this dish is sure to impress everyone at your table.
Why You’ll Love This Dish
This recipe is a fantastic blend of flavors and textures, making it a perfect family favorite. Whether you’re cooking for a busy weeknight dinner, a casual family gathering, or even meal prepping for the week ahead, these stuffed peppers deliver on all fronts. Quick to prepare and budget-friendly, this dish won’t just tickle your taste buds; it’s likely to become a staple in your rotation.
“These stuffed peppers are a hit with my kids! They love the sweetness from the pineapple and the savory chicken. I’ve made them twice this month!”— A happy home cook
Preparing Teriyaki Pineapple Chicken and Rice Stuffed Peppers: A Sweet and Savory Meal
The preparation process for this dish is not only simple but also enjoyable! You start by preheating your oven and prepping the bell peppers. While they bake to perfection, you’ll sauté garlic and chicken, infuse it with teriyaki sauce and pineapple, and then mix in the rice. Soon after, those vibrant peppers will be filled with this delightful mixture and ready for the oven. It really is as easy as that!
Key Ingredients
Gather the following items for your Teriyaki Pineapple Chicken and Rice Stuffed Peppers:
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Feel free to use leftover chicken or swap out the rice for quinoa for a different texture and taste.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. If you like, you can blanch them in boiling water for 5–6 minutes to soften.
- Place the peppers upright in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated through.
- Remove from heat and stir in the cooked rice until well-combined.
- Fill each pepper with the chicken and rice mixture, pressing down gently to pack it in.
- Drizzle the tops with olive oil for enhanced flavor.
- Cover with foil and bake for 25–30 minutes. For a crispier topping, uncover during the last 5 minutes.
- Optional: Sprinkle cheese on top during the final 5 minutes of baking and let it melt.
- Cool slightly before serving. Garnish with extra pineapple or sliced green onions, if desired.
Best Ways to Enjoy It
Once your Teriyaki Pineapple Chicken and Rice Stuffed Peppers are out of the oven, you might wonder how to present them. A simple plate garnished with extra pineapple or some green onions goes a long way. Pair these stuffed beauties with a side salad dressed with sesame vinaigrette for a fresh contrast, or serve them with steamed veggies for a complete meal. You could also whip up a quick dipping sauce using extra teriyaki sauce for those who love an added kick!
How to Store & Reheat
Leftovers are a breeze with this dish! Allow the peppers to cool completely before transferring them to an airtight container. You can refrigerate them for up to 4 days. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 15 minutes or in the microwave until heated through. Avoid reheating too often to maintain freshness.
Helpful Cooking Tips
- For added depth of flavor, try marinating the chicken in teriyaki sauce before shredding. This will enhance the overall taste.
- Use fresh pineapple for a juicier, more authentic flavor, but canned works just fine if you’re in a pinch.
- If you want to cut down on prep time, consider using rotisserie chicken as a time-saving shortcut!
- Blanching the peppers makes them tender and easier to eat. This is especially helpful if you’re serving them to young kids or those with softer food preferences.
Creative Twists
Feeling adventurous? Here are a few variations to consider:
- Add black beans for some extra protein and fiber.
- Substitute coconut milk in the rice for a creamy coconut flavor that complements the pineapple.
- Top with crushed peanuts for a delightful crunch and added texture.
- Go vegetarian by replacing chicken with tofu or tempeh.
Your Questions Answered
-
Can I use brown rice instead of white?
Absolutely! Brown rice adds a nutty flavor and more nutrients. Just ensure it’s fully cooked before mixing it with your chicken. -
What if I don’t have teriyaki sauce?
You can easily substitute with soy sauce mixed with a bit of honey, or make your own teriyaki sauce using soy sauce, brown sugar, and a splash of water. -
How long do leftovers last?
Covered in the refrigerator, these will last about 3-4 days. Just reheat thoroughly before enjoying. -
Can I freeze these stuffed peppers?
Yes! Wrap them tightly in plastic wrap and foil before placing them in the freezer for up to 3 months. Thaw in the fridge before reheating. -
What should I serve on the side?
A crunchy coleslaw or a simple cucumber salad would work beautifully to complement the sweetness of the peppers! -
Is the dish kid-friendly?
Yes! The sweet and savory flavors are often a hit with kids. The colorful peppers also make the meal visually appealing. -
How spicy do the red pepper flakes make it?
The red pepper flakes add a mild heat, but feel free to adjust the amount according to your preference or omit them for a milder dish. -
Can I use different types of peppers?
Definitely! Feel free to mix it up with poblano peppers for a slightly spicier option or even mini sweet peppers for bite-sized versions!
Embrace the flavors of Teriyaki Pineapple Chicken and Rice Stuffed Peppers and make them part of your culinary repertoire. It’s a dish bursting with flavor, and trust me, everyone will ask for seconds!
Print
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A sweet and savory dish featuring juicy chicken, tangy pineapple, and flavorful rice packed inside vibrant bell peppers.
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Optionally, blanch them in boiling water for 5–6 minutes to soften.
- Place the peppers upright in a baking dish.
- Heat olive oil in a skillet over medium heat.
- Sauté minced garlic for 1–2 minutes until fragrant.
- Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and pepper. Cook for 5–6 minutes until heated through.
- Remove from heat and stir in the cooked rice until well-combined.
- Fill each pepper with the chicken and rice mixture, pressing down gently to pack it in.
- Drizzle the tops with olive oil for enhanced flavor.
- Cover with foil and bake for 25–30 minutes, uncovering for the last 5 minutes for a crispier topping.
- Optional: Sprinkle cheese on top during the final 5 minutes of baking and let it melt.
- Cool slightly before serving. Garnish with extra pineapple or sliced green onions if desired.
Notes
For added depth of flavor, consider marinating the chicken in teriyaki sauce before shredding. Fresh pineapple enhances the flavor, and using rotisserie chicken can save prep time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 9g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
