My mom always made the most amazing weeknight dinners, even when I thought she was too tired. Her secret weapon? Recipes that were both delicious and easy to throw together. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers remind me so much of her cooking style – vibrant, flavorful, and satisfying without requiring hours in the kitchen.
One of my fondest memories is helping her chop vegetables at the kitchen table, the sweet scent of pineapple filling the air. Those moments, filled with laughter and shared stories, made even a simple meal feel special. I hope this recipe brings the same joy and connection to your table. For a more classic dish, you can always try our take on rotisserie chicken tacos.
Why you’ll love this Teriyaki Pineapple Chicken & Rice Stuffed Peppers with Chicken Rice Stuffed Peppers
- These chicken rice stuffed peppers are a complete meal in one colorful package, making dinner cleanup a breeze.
- The combination of savory teriyaki chicken, sweet pineapple, and fluffy rice creates a flavor explosion that everyone will love.
- This recipe is incredibly versatile – easily customize it with your favorite vegetables or protein.
- These teriyaki pineapple chicken and rice stuffed peppers are a healthy and satisfying option, packed with protein and vitamins.
- They’re perfect for meal prepping, making busy weeknights much easier.
- The bright colors of the peppers make this dish visually appealing, perfect for impressing guests or making weeknight meals feel special.
Ingredients
- 4 bell peppers (various colors)
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cooked rice (white or brown)
- 1 cup pineapple chunks, drained
- 1/2 cup teriyaki sauce (low sodium)
- 1/4 cup chopped green onions
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Directions
Step 1
Chicken rice stuffed peppers makes every moment feel indulgent. Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish and lightly grease with cooking spray.
Step 2
In a large bowl, combine the chicken pieces, teriyaki sauce, sesame oil, ground ginger, and garlic powder. Mix well to ensure the chicken is evenly coated. Season with salt and pepper to taste.
Step 3
Heat a large skillet over medium heat. Add the marinated chicken and cook until fully cooked through and lightly browned, about 7-10 minutes. Stir in the pineapple chunks and cooked rice.
Step 4
Spoon the chicken and rice mixture into the bell pepper halves, filling them generously. Sprinkle with chopped green onions.
Step 5
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly softened.
Step 6
Garnish with sesame seeds (optional) and serve hot. Enjoy these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Variations, pairings, and serving ideas
Variations
For a vegetarian twist, substitute the chicken with tofu or tempeh. Press the tofu to remove excess water, then cube and marinate it in the teriyaki sauce mixture before cooking. You could also add some chopped broccoli or carrots to the rice mixture for extra nutrients and texture.
Want to add a little heat? Mix in a pinch of red pepper flakes or a dash of sriracha to the chicken mixture. Alternatively, you can use a spicy teriyaki sauce for a bolder flavor. Don’t be afraid to experiment with different types of rice, such as jasmine or basmati, to change the overall taste and aroma.
If you’re short on time, use pre-cooked chicken or rotisserie chicken to speed up the cooking process. Simply shred the chicken and add it to the teriyaki sauce mixture. You can also use canned pineapple tidbits instead of fresh pineapple chunks.
Pairings
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are delicious on their own, but they also pair well with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the rich flavors of the peppers. Steamed or roasted vegetables, such as broccoli, asparagus, or green beans, are also excellent choices.
For a heartier meal, serve the stuffed peppers with a side of quinoa or couscous. These grains add extra fiber and protein, making the meal even more filling. A small bowl of miso soup is another great option, adding a savory and comforting element to the meal.
Consider a crisp coleslaw with a tangy dressing to balance the sweetness of the pineapple. The creamy texture and slightly acidic flavor of the coleslaw will complement the stuffed peppers perfectly. A side of edamame or seaweed salad adds a touch of Japanese-inspired flair to the meal.
Serving ideas
To make these Teriyaki Pineapple Chicken & Rice Stuffed Peppers even more visually appealing, arrange them on a platter and garnish with extra green onions and sesame seeds. A drizzle of teriyaki sauce over the top adds a glossy finish and enhances the flavor. Serve immediately while the peppers are warm and tender.
For a casual presentation, place each stuffed pepper half on a plate and accompany it with your favorite side dishes. You can also cut the stuffed peppers into smaller pieces and serve them as appetizers or snacks. Arrange them on a serving tray with toothpicks for easy grabbing.
If you’re serving a larger crowd, consider making a buffet-style spread with the stuffed peppers, side dishes, and various toppings. This allows guests to customize their plates and create their own perfect meal. Offer options like extra teriyaki sauce, sriracha, chopped peanuts, and cilantro for added flavor and texture.
Storage and make-ahead tips
Storage
Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the peppers are completely cooled before refrigerating to prevent condensation from forming.
To reheat, you can either microwave the stuffed peppers for a few minutes until heated through, or bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes. If microwaving, cover the peppers with a damp paper towel to prevent them from drying out.
While it’s not recommended to freeze the cooked stuffed peppers due to potential changes in texture, you can freeze the cooked chicken and rice mixture separately. Thaw it in the refrigerator overnight and then stuff the peppers before baking as directed.
Make-ahead
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are perfect for meal prepping. You can prepare the chicken and rice mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply stuff the peppers and follow the baking instructions.
You can also prep the bell peppers by cutting them in half and removing the seeds and membranes a day in advance. Store them in an airtight container in the refrigerator to keep them fresh. This will save you time when you’re ready to assemble the stuffed peppers.
For an even quicker meal, use pre-cooked rice and pre-cut pineapple. This will significantly reduce the prep time and make this recipe even more convenient for busy weeknights. Consider doubling the recipe and freezing half for future use.
Common mistakes when making Teriyaki Pineapple Chicken & Rice Stuffed Peppers
- Overcooking the chicken: Be careful not to overcook the chicken, as it can become dry and tough. Cook it until it’s just cooked through and lightly browned.
- Using too much rice: Avoid overfilling the peppers with rice, as this can make them difficult to eat. Use just enough rice to fill the peppers generously without overflowing.
- Not draining the pineapple: Make sure to drain the pineapple chunks thoroughly before adding them to the chicken mixture. This will prevent the stuffed peppers from becoming soggy.
- Skipping the foil: Covering the baking dish with foil during the first part of baking helps to steam the peppers and ensure they become tender. Don’t skip this step!
- Not seasoning properly: Taste the chicken and rice mixture before stuffing the peppers and adjust the seasoning as needed. Salt, pepper, and a pinch of red pepper flakes can enhance the flavor significantly.
Final notes
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a guaranteed crowd-pleaser, and I hope you find as much joy in making them as I do. This recipe is more than just a meal; it’s an experience, a burst of flavors that transports you to sunny days and happy memories.
Don’t be afraid to get creative and add your own personal touch to the recipe. Whether you prefer more spice, different vegetables, or a unique garnish, make it your own. The most important thing is to have fun and enjoy the process of creating something delicious.
Remember, cooking is an act of love, so pour your heart into it and savor every moment. These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are sure to become a family favorite, bringing smiles and warmth to your table for years to come.
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- Rotisserie chicken tacos
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- Teriyaki chicken pineapple bowls
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers
These vibrant stuffed peppers are packed with juicy teriyaki chicken, sweet pineapple, and fluffy rice, creating a delightful and flavorful meal that’s both healthy and satisfying.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bell peppers (various colors)
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cooked rice (white or brown)
- 1 cup pineapple chunks, drained
- 1/2 cup teriyaki sauce (low sodium)
- 1/4 cup chopped green onions
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish and lightly grease with cooking spray.
- In a large bowl, combine the chicken pieces, teriyaki sauce, sesame oil, ground ginger, and garlic powder. Mix well to ensure the chicken is evenly coated. Season with salt and pepper to taste.
- Heat a large skillet over medium heat. Add the marinated chicken and cook until fully cooked through and lightly browned, about 7-10 minutes. Stir in the pineapple chunks and cooked rice.
- Spoon the chicken and rice mixture into the bell pepper halves, filling them generously. Sprinkle with chopped green onions.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly softened.
- Garnish with sesame seeds (optional) and serve hot. Enjoy these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Notes
For a spicier kick, add a pinch of red pepper flakes to the chicken mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute ground turkey or beef for the chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg