Sizzling Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

Crafting a delightful teriyaki pineapple chicken & rice stuffed peppers dish brings unexpected flavor combinations to your dinner table.

Sweet and tangy notes dance through each vibrant bell pepper shell.

Tender chicken mingles with tropical pineapple chunks, creating a mouthwatering blend of textures.

Fragrant rice absorbs rich teriyaki sauce, promising an explosion of taste in every bite.

Colorful ingredients promise a meal that looks as incredible as it tastes.

Simple ingredients transform into something spectacular with minimal kitchen effort.

You will absolutely love how quickly this recipe comes together for a memorable meal.

Teriyaki Pineapple Chicken and Rice Stuffed Peppers

• Satisfy Unique Flavor Cravings: Dive into a delightful fusion of sweet teriyaki, juicy pineapple, and savory chicken that creates an unexpected and exciting taste adventure.
• Craft Colorful Meal Presentation: Bell peppers transform this dish into a vibrant, eye-catching meal that makes dinner feel special and Instagram-worthy without complicated techniques.
• Quick Weeknight Dinner Solution: Combine protein, grains, and vegetables in one pan-to-oven recipe that delivers maximum flavor with minimal kitchen cleanup and stress.
• Customize with Ease: Swap ingredients like ground turkey, different cheeses, or add extra vegetables to personalize this adaptable recipe for any taste preference or dietary need.

Ingredients Needed for Teriyaki Pineapple Chicken Peppers

• Ground Chicken: A lean protein that creates a tasty base for the stuffed pepper filling.

• Bell Peppers: Colorful and nutritious vessels that serve as the edible container for the stuffed mixture.
• Garlic, Green Onions: Aromatic ingredients that enhance the overall flavor profile of the dish.
• Pineapple: A sweet and tangy fruit that adds tropical brightness to the chicken mixture.

• Teriyaki Sauce: A classic Asian-inspired sauce that provides a sweet and savory flavor to the chicken.
• Ginger: A spicy root that adds depth and warmth to the dish.
• Salt, Pepper: Basic seasonings that help balance and enhance the other flavors.
• Mozzarella Cheese: A melty cheese that adds creamy richness to the stuffed peppers.
• Sesame Seeds: A crunchy garnish that provides a nutty texture and visual appeal.

• Cooked Rice: A fluffy and filling component that helps bind the stuffed pepper mixture together.

How to Prepare Teriyaki Pineapple Chicken Peppers

Step 1: Prepare Pepper Vessels

Warm up your oven to a cozy 375°F (190°C). Slice bell peppers lengthwise, gently remove all seeds, and set them aside in a baking dish.

Step 2: Sizzle the Chicken

Heat a splash of oil in a large skillet over medium heat. Crumble ground chicken into the pan, breaking it into small pieces.

Cook until the meat transforms into a golden brown delight.

Step 3: Build Flavor Layers

• Minced garlic
• Grated ginger
• Teriyaki sauce
• Salt
• Pepper

Stir and let the aromas dance for about 2 minutes.

Step 4: Create the Filling Magic

• Cooked rice
• Diced pineapple

Gently mix and warm everything together for 3-4 minutes.

Step 5: Fill and Top the Peppers

Generously stuff each pepper half with the chicken-rice-pineapple mixture.

Sprinkle a blanket of mozzarella cheese on top.

Step 6: Bake to Perfection

Cover the baking dish with foil and slide into the oven.

Bake for 20 minutes. Remove the foil and continue baking for 5-10 minutes until peppers soften and cheese becomes gloriously melted.

Step 7: Garnish and Serve

• Chopped green onions
• Sesame seeds

Serve piping hot and enjoy your culinary masterpiece!

Tips That Perfect Teriyaki Pineapple Chicken Peppers

• Parboil bell peppers for 3-4 minutes before stuffing to ensure they're perfectly soft without becoming mushy during baking.
• Swap white rice for brown or cauliflower rice to create a healthier, lower-carb version of this delicious dish.
• Drain excess liquid from pineapple to prevent watery filling and maintain the perfect stuffed pepper texture.
• Toast sesame seeds before sprinkling to release their nutty aroma and add an extra layer of complexity to the dish.
• Add a dash of sriracha or red pepper flakes to the mixture for those who enjoy a subtle kick of heat.

Flavor Variations for Teriyaki Pineapple Chicken Peppers

• Spicy Southwest Peppers: Replace teriyaki sauce with salsa and add black beans, corn, and chili powder for a zesty Mexican-inspired version.
• Mediterranean Stuffed Peppers: Swap chicken for ground lamb, use quinoa instead of rice, and mix in feta cheese, oregano, and diced tomatoes.
• Korean BBQ Peppers: Use Korean gochujang sauce, replace pineapple with kimchi, and top with green onions and toasted sesame seeds for a bold Korean flavor profile.
• Vegetarian Mediterranean Peppers: Substitute chicken with plant-based ground meat or lentils, add spinach, roasted red peppers, and blend Mediterranean herbs for a protein-packed vegetarian option.

Suggested Pairings With Teriyaki Pineapple Chicken Peppers

• Pair with Tropical White Wine: Select a crisp, slightly sweet Riesling or Gewürztraminer that complements the teriyaki and pineapple flavors, enhancing the dish's sweet and tangy profile.
• Boost with Citrus-Infused Cocktail: Create a refreshing pineapple mojito or a light sake-based cocktail with lime juice to cut through the richness and highlight the Hawaiian-inspired ingredients.
• Complement with Asian-Inspired Side Salad: Prepare a light cucumber and edamame salad dressed with rice vinegar and sesame oil to provide a cool, crunchy contrast to the warm, cheesy stuffed peppers.
• Match with Coconut-Lime Sparkling Water: Serve a chilled sparkling water infused with coconut and lime to echo the tropical notes and cleanse the palate between bites.

Proper Storage for Teriyaki Pineapple Chicken Peppers

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the stuffed peppers remain sealed and fresh.
• Wrap individual stuffed peppers tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, maintaining optimal flavor and texture.
• Place stuffed pepper on a microwave-safe plate. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Add a splash of water to prevent drying out.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute and provides a similar texture and flavor profile for this recipe.

• Is this recipe gluten-free?

To make it gluten-free, use a gluten-free teriyaki sauce and check that all other ingredients are certified gluten-free.

• How spicy is this dish?

The recipe is mild with no inherent heat. You can add red pepper flakes or sriracha if you want to increase the spice level.

• Can I make this recipe ahead of time?

You can prepare the stuffed peppers in advance and refrigerate them, then bake when ready to serve. Just add 5-10 minutes to the baking time if cooking from cold.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe

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4.9 from 18 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Succulent Teriyaki Pineapple Chicken & Rice Stuffed Peppers blend Hawaiian-inspired flavors with comfort food magic. Juicy bell peppers cradle a savory mixture that promises a delightful culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 pound (1 lb) ground chicken
• 1 cup cooked rice (white, brown, or jasmine)

Flavor Enhancers:

• 1 cup diced pineapple (fresh or canned)
• 1/2 cup teriyaki sauce
• 2 garlic cloves, minced
• 1 teaspoon grated ginger

Seasonings and Toppings:

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• Chopped green onions
• Sesame seeds

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare bell peppers by halving them lengthwise, carefully removing seeds and membranes to create neat vessel-like containers.
2. Heat oil in a large skillet over medium-high temperature, sautéing ground chicken until completely browned and crumbled, approximately 5-7 minutes.
3. Introduce minced garlic, grated ginger, teriyaki sauce, salt, and pepper into the skillet, allowing flavors to meld and intensify for 2-3 minutes.
4. Incorporate cooked rice and diced pineapple into the chicken mixture, stirring thoroughly to distribute ingredients evenly and create a harmonious blend.
5. Arrange pepper halves in a baking dish, generously filling each with the chicken-rice-pineapple mixture, ensuring even distribution.
6. Sprinkle shredded mozzarella cheese over stuffed peppers, creating a tempting golden-brown topping.
7. Cover the baking dish with aluminum foil, bake for 20 minutes to allow peppers to soften and flavors to develop.
8. Remove foil and continue baking for an additional 8-10 minutes until cheese melts completely and peppers reach desired tenderness.
9. Garnish with freshly chopped green onions and toasted sesame seeds before serving hot, creating a vibrant and appetizing presentation.

Notes

• Choose peppers with flat bottoms to ensure they sit evenly in the baking dish without tipping over.
• Swap ground chicken with turkey, tofu, or plant-based alternatives for dietary preferences or restrictions.
• Use day-old rice or slightly cooled rice to prevent mushiness and maintain a fluffy consistency when mixing with other ingredients.
• Add a splash of pineapple juice into the teriyaki sauce mixture for an extra tropical punch and deeper caramelization.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 306 kcal
• Sugar: 8 g
• Sodium: 580 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 65 mg