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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 stuffed peppers
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-inspired

Description

These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are loaded with juicy chicken, sweet pineapple, fluffy rice, and a bold teriyaki glaze—all tucked inside tender bell peppers. Baked to perfection and full of flavor, they’re a healthy and colorful twist on a takeout favorite!

Ingredients

For the stuffed peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed

  • 1 tablespoon olive oil

  • 1 lb boneless, skinless chicken breast or thighs, diced

  • Salt and pepper, to taste

  • 2 cups cooked rice (white or brown)

  • 1 cup pineapple chunks (fresh or canned, drained)

  • 1/4 cup chopped green onions

  • 1/4 cup shredded carrots (optional)

  • 1/2 cup shredded mozzarella or Monterey Jack cheese (optional for topping)

For the teriyaki sauce:

  • 1/3 cup soy sauce (low sodium preferred)

  • 2 tablespoons honey or brown sugar

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 clove garlic, minced

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

 

Instructions

  1. Preheat oven to 375°F (190°C). Place the hollowed-out peppers in a baking dish and set aside.

  2. Cook the chicken:

    • Heat olive oil in a skillet over medium-high heat.

    • Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5–7 minutes. Set aside.

  3. Make the teriyaki sauce:

    • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.

    • Stir in cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat.

  4. Mix the filling:

    • In a large bowl, combine cooked rice, chicken, pineapple, green onions, carrots, and about 3/4 of the teriyaki sauce. Stir to coat everything evenly.

  5. Stuff the peppers:

    • Spoon the filling into each bell pepper.

    • Top with shredded cheese if using.

  6. Bake:

    • Cover the baking dish with foil and bake for 30 minutes.

    • Remove foil and bake for another 10 minutes until peppers are tender and cheese is melted.

  7. Serve:

    • Drizzle with the remaining teriyaki sauce and garnish with extra green onions or sesame seeds.

Notes

  • Use rotisserie chicken or leftover grilled chicken to save time.

  • Swap white rice for quinoa or cauliflower rice for a lower-carb option.

  • Leftovers keep well in the fridge for 3–4 days and reheat easily.

Find it online: https://recipe.ukfinda.com/teriyaki-pineapple-chicken-rice-stuffed-peppers.htm