Description
These Homemade Teriyaki Pineapple Chicken Stuffed Peppers are a delightful blend of savory chicken, sweet pineapple, and aromatic jasmine rice, all baked to perfection in colorful bell peppers. This Asian-inspired dinner recipe balances tangy teriyaki sauce with fresh ingredients, creating a comforting yet vibrant meal that’s perfect for any weeknight or special occasion.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or green)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 green onions, sliced (optional, for garnish)
Protein
- 1 lb boneless, skinless chicken breast, diced
Grains
- 1 cup cooked jasmine rice
Fruit
- 1 cup pineapple chunks (fresh or canned, drained)
Liquids & Sauces
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil, then place them upright in a baking dish to hold their shape during cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5–7 minutes until browned and fully cooked. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, sauté diced onion, minced garlic, and grated ginger for 3–4 minutes until onions are translucent and fragrant, building foundational flavors.
- Mix Filling: Add pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and pepper to the skillet. Stir everything together thoroughly to combine all ingredients.
- Combine Chicken: Return the cooked chicken to the skillet. Stir well to coat the chicken with sauce and seasonings, then simmer the mixture for 2–3 minutes to meld flavors.
- Stuff Peppers: Fill each prepared bell pepper with the chicken, pineapple, and rice mixture, pressing gently to pack the filling evenly and securely inside.
- Add Cheese: Sprinkle shredded mozzarella or Monterey Jack cheese over the top of each stuffed pepper for a creamy, melted finish.
- First Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the peppers to soften and the flavors to blend.
- Final Bake: Remove the foil and bake an additional 10 minutes uncovered until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Optionally, garnish the stuffed peppers with sliced green onions before serving for a fresh and colorful touch.
Notes
- For added heat, incorporate red pepper flakes or chopped jalapeño into the filling mixture.
- Substitute cooked quinoa or cauliflower rice to reduce carbohydrates.
- Assemble the peppers ahead of time and refrigerate until ready to bake to save preparation time.
- For a smoky flavor, grill the bell peppers briefly before stuffing them.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Keywords: teriyaki chicken stuffed peppers, pineapple chicken peppers, baked stuffed peppers, Asian-inspired dinner, pineapple chicken recipe
