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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant fusion of teriyaki chicken, sweet pineapple, and seasoned rice, all nestled in colorful bell peppers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 medium medium bell peppers Choose vibrant colors—red, yellow, or green.
  • 1 cup cooked white rice Fluffy, cooled rice works best.
  • 1 cup pineapple chunks Fresh or canned (ensure canned are in juice, not syrup).
  • 2 tablespoons vegetable oil Can substitute with grapeseed or canola oils.
  • 1 pound boneless skinless chicken breast Diced into bite-sized pieces.
  • 1/2 cup teriyaki sauce Store-bought or homemade.
  • 2 cloves garlic minced Fresh for aromatic punch.
  • 1 teaspoon fresh ginger grated Adds zesty kick.
  • 1/4 cup chopped green onions For fresh finish.
  • 1/2 cup shredded cheese Cheddar or mozzarella recommended.
  • Salt and Pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
Cooking Chicken
  1. Heat vegetable oil in a skillet over medium heat.
  2. Add diced chicken breast and cook until no longer pink, about 5-7 minutes.
  3. Stir in minced garlic, grated ginger, pineapple chunks, and teriyaki sauce. Sauté for about 3 minutes.
Combine and Stuff
  1. Stir in the cooked rice and chopped green onions. Season with salt and pepper.
  2. Spoon the mixture into the hollowed bell peppers, pressing it down gently. Top with shredded cheese.
Baking
  1. Place stuffed peppers in a baking dish and bake for 20 to 25 minutes until peppers are tender and cheese is melted.
  2. For a crispy top, broil on high for an additional 2-3 minutes.

Notes

Leftovers can be stored for up to 3 days in the fridge. You can make the filling a day in advance and bake when ready.