Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A delicious fusion of sweet pineapple, savory teriyaki chicken, and fluffy rice baked into colorful bell peppers. A perfect weeknight dinner!
Equipment
- Large Skillet
- Cutting Board
- Knife
- Mixing Bowl
- Baking Dish
- Foil
Ingredients
For the Stuffed Peppers
- 4 bell peppers any color, tops removed and seeds cleaned
- 1 lb chicken breast or thighs diced
- 1 cup jasmine rice cooked
- 1 cup pineapple chunks fresh or canned, drained
- 0.5 cup shredded carrots
- 2 tbsp green onions chopped
- 1 cup teriyaki sauce store-bought or homemade
- 1 tsp garlic powder
- 1 tbsp olive oil
- salt and pepper to taste
Optional Garnish
- sesame seeds
- chopped cilantro or green onion
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Lightly oil and bake empty peppers for 10 minutes.
- In a large skillet, heat olive oil. Cook diced chicken with garlic powder, salt, and pepper until no longer pink, about 6–8 minutes.
- In a mixing bowl, combine cooked chicken, rice, pineapple chunks, shredded carrots, green onions, and teriyaki sauce. Mix well.
- Fill the pre-baked peppers with the mixture. Place in a baking dish, cover with foil, and bake for 20 minutes.
- Uncover, top with extra sauce (or cheese if desired), and bake for 10 more minutes. Garnish and serve warm.
Video
Notes
You can use leftover rotisserie chicken to save time. Adjust spice by adding a dash of sriracha or chili flakes to the mixture.
