Teriyaki Pineapple Chicken & Rice Stuffed Peppers
A vibrant dish that combines sweet pineapple with savory teriyaki chicken, enveloped in tender bell peppers, perfect for family dinners or gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the stuffed peppers
- 4 large Large Bell Peppers Choose a mix of vibrant colors.
- 2 cups Cooked Rice Use white or brown rice.
- 2 cups Cooked Chicken Shredded or diced.
- 1 cup Pineapple Chunks Fresh or canned.
- 2 count Green Onions Sliced for garnish.
- 1 tbsp Sesame Seeds For garnish.
For the teriyaki sauce
- 1/4 cup Soy Sauce The base of the teriyaki sauce.
- 2 tbsp Honey or Brown Sugar For sweetness.
- 1 tbsp Rice Vinegar Adds tanginess.
- 2 cloves Garlic Minced.
- 1 tsp Fresh Ginger Grated.
- 1 tsp Sesame Oil Enhances flavor.
- 1 tsp Cornstarch Mixed with 1 tbsp water to thicken the sauce.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush insides with oil.
Making the Teriyaki Sauce
- In a saucepan over medium heat, whisk together soy sauce, honey (or brown sugar), rice vinegar, minced garlic, ginger, and sesame oil.
- Bring to a gentle simmer and gradually add the cornstarch slurry until sauce thickens.
Filling the Peppers
- In a bowl, combine cooked chicken, cooked rice, and pineapple chunks. Pour in teriyaki sauce and mix well.
- Stuff generously into the bell peppers, packing tightly.
Baking
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes.
Serving
- Garnish with sliced green onions and sesame seeds. Serve warm.
Notes
For quicker prep, use pre-cooked chicken and quick-cooking rice. Roasting the peppers before stuffing can intensify flavor.