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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant dish combining tender chicken, sweet pineapple, and rich teriyaki sauce, all nestled within colorful bell peppers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

For the stuffed peppers
  • 4 pieces bell peppers Choose a variety of colors.
  • 1 lb chicken breast, diced
  • 1 cup cooked rice Ensure rice is at room temperature.
  • 1 cup pineapple chunks, fresh or canned Canned or fresh works equally well.
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil For cooking the chicken.
  • Salt and pepper to taste
  • Chopped green onions for garnish Adds freshness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds carefully.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the diced chicken and cook for about 5-7 minutes or until golden brown.
  3. Stir in the cooked rice, pineapple chunks, and teriyaki sauce, heating through for another 2-3 minutes.
  4. Season the mixture with salt and pepper to taste.
  5. Stuff each bell pepper with the chicken and rice mixture.
  6. Place the stuffed peppers upright in a baking dish.
  7. Cover with foil and bake for 25-30 minutes.
  8. Remove the foil and bake for an additional 10 minutes.
Serving
  1. Garnish with chopped green onions before serving.

Notes

Serve warm for best flavor. Pairs well with a crisp green salad or steamed veggies.