If you’re craving a meal that perfectly balances sweet, savory, and vibrant flavors, you have to try this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. It brings together juicy ground chicken infused with the tropical brightness of pineapple, tender bell peppers baked to perfection, and a luscious teriyaki glaze that makes every bite sing. This dish is not only colorful and inviting but also incredibly satisfying, combining protein, veggies, and grains all in one delightful package. Whether you’re hosting a weeknight dinner or impressing friends, these stuffed peppers are a guaranteed crowd-pleaser that’s both comforting and exciting.
Ingredients You’ll Need
The magic of this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe lies in its simple, approachable ingredients that each add a unique texture and flavor note. From the freshness of bell peppers to the sweet pop of pineapple and the savory richness of teriyaki sauce, every component plays a crucial role in creating a harmonious dish.
- 4 large bell peppers, halved and deseeded: These act as both the edible container and a crisp, colorful vegetable base.
- 1 lb ground chicken: A lean protein that soaks up the teriyaki sauce beautifully and cooks quickly.
- 1 cup cooked rice (white, brown, or jasmine): Provides a hearty, fluffy texture that complements the chicken perfectly.
- 1 cup diced pineapple (fresh or canned): Adds a burst of sweetness and tropical flair that balances the savory elements.
- ½ cup teriyaki sauce: The star seasoning that offers a rich, umami-packed glaze with sweet and salty notes.
- 2 garlic cloves, minced: Essential for depth and that irresistible aroma.
- 1 teaspoon grated ginger: Adds warmth and a subtle zing that enhances the teriyaki flavors.
- ½ teaspoon salt: Enhances all the other ingredients’ natural flavors.
- ¼ teaspoon black pepper: Provides a mild peppery kick without overpowering.
- ½ cup shredded mozzarella cheese: Melts to a gooey finish, adding creaminess atop the stuffed peppers.
- Chopped green onions and sesame seeds (for garnish): Fresh and nutty toppings that bring texture and a pop of color.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Prepare the Oven and Peppers
Start by preheating your oven to 375°F (190°C) so it’s ready when you need it. Then slice your bell peppers in half and carefully scoop out the seeds. Placing them cut side up in a baking dish creates the perfect cozy spot for the filling to nestle in later.
Step 2: Cook the Ground Chicken with Aromatics
Heat a large skillet on medium and add your ground chicken along with minced garlic and freshly grated ginger. Cooking these together for 5 to 7 minutes lets the chicken brown nicely while the garlic and ginger release their fantastic aromas, infusing every bite with flavor.
Step 3: Combine the Filling Ingredients
Once the chicken is cooked through, stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Letting everything simmer together for 2 to 3 minutes allows the flavors to meld and the pineapple to soften just enough, balancing the dish perfectly.
Step 4: Stuff the Peppers Generously
Use a spoon to fill each pepper half with the chicken and rice mixture. Don’t be shy here—packing them generously means every bite is filled with that delicious blend of teriyaki chicken and sweet pineapple.
Step 5: Top with Cheese and Bake
Sprinkle shredded mozzarella cheese over the filled peppers for a creamy finish. Cover the baking dish with foil and bake for 25 to 30 minutes until the peppers are tender. Then uncover and bake for an additional 5 to 7 minutes so the cheese can melt and develop a golden, bubbly top.
Step 6: Garnish and Enjoy!
Remove your stuffed peppers from the oven and sprinkle them with chopped green onions and sesame seeds for a fresh crunch and beautiful presentation. Serve them hot and savor the vibrant combination of textures and flavors.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Adding chopped green onions and sesame seeds on top not only brightens the appearance but also introduces subtle crunch and nuttiness that elevate the overall flavor profile. Fresh herbs like cilantro can also bring a fragrant twist if you want to get creative.
Side Dishes
This stuffed pepper recipe pairs wonderfully with a simple side salad or steamed veggies to keep the meal light and balanced. Roasted sweet potatoes or a crisp Asian-inspired slaw are also fantastic complementary options that enhance the tropical theme.
Creative Ways to Present
For a fun twist, serve the stuffing mixture in mini bell peppers as bite-sized appetizers or place the whole peppers on colorful plates with a drizzle of extra teriyaki sauce for a restaurant-quality look. For family-style dining, arrange them in a large platter with garnishes scattered around.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers in an airtight container in the refrigerator. They will stay fresh for 3 to 4 days, making them perfect for easy lunches or quick dinners later in the week.
Freezing
If you want to prep in advance or save leftovers longer, wrap each stuffed pepper tightly in plastic wrap and then aluminum foil before freezing. They can be stored in the freezer for up to 2 months without losing flavor or texture.
Reheating
To reheat, remove any plastic wrap, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. Microwaving works too but may soften the peppers a bit more.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! Ground turkey, pork, or even beef work well with the teriyaki and pineapple flavors. Just adjust cooking times to ensure the meat is fully cooked.
Is there a vegetarian version of this recipe?
Yes, you can substitute the chicken with firm tofu, tempeh, or a plant-based ground substitute. Adding extra veggies like mushrooms or zucchini can also boost the texture.
Can I make this recipe gluten-free?
To make it gluten-free, simply use a gluten-free teriyaki sauce or make your own using tamari instead of soy sauce. Double-check any packaged ingredients for gluten content.
What type of rice is best for this dish?
Any cooked rice works well: white, brown, jasmine, or even quinoa if you prefer. Just make sure the rice is fully cooked before mixing into the filling.
How can I make this dish spicier?
Add some red pepper flakes or a dash of sriracha to the filling mixture for a little heat that complements the sweetness of the pineapple.
Final Thoughts
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is a vibrant and delicious way to bring excitement to your dinner table. It’s full of flavor and texture, yet simple enough to whip up on a busy night. I hope you enjoy making and sharing this dish as much as I do—it’s truly a personal favorite that never fails to impress.
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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Delight in these vibrant Teriyaki Pineapple Chicken & Rice Stuffed Peppers—an easy, flavorful dinner featuring juicy ground chicken mixed with sweet pineapple and tangy teriyaki sauce, all nestled inside tender baked bell peppers and topped with melted mozzarella cheese. Perfect for a wholesome weeknight meal that balances savory and sweet in every bite.
Ingredients
Peppers
- 4 large bell peppers, halved and deseeded
Filling
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping & Garnish
- ½ cup shredded mozzarella cheese
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove all seeds. Arrange the pepper halves cut side up in a baking dish.
- Cook Chicken: Heat a large skillet over medium heat. Add the ground chicken along with minced garlic and grated ginger. Cook, breaking up the meat, for 5 to 7 minutes until the chicken is browned and fully cooked through.
- Mix Filling: Stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper into the cooked chicken. Continue to cook the mixture for 2–3 minutes so all the flavors meld together.
- Stuff Peppers: Evenly spoon the chicken and rice mixture into each hollowed-out bell pepper half, filling them generously but without overpacking.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly on top of each stuffed pepper to add a creamy, melty finish.
- Bake: Cover the baking dish with foil and bake in the oven for 25 to 30 minutes until the peppers are tender. Then remove the foil and bake for an additional 5 to 7 minutes to melt the cheese and achieve a golden-brown topping.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with chopped green onions and sesame seeds. Serve hot and enjoy your sweet-savory meal!
Notes
- You can use any color bell peppers according to your preference for a colorful presentation.
- For a healthier option, use brown or jasmine rice instead of white rice.
- If fresh pineapple is unavailable, canned pineapple chunks will work just as well, but drain excess juice to avoid sogginess.
- Teriyaki sauce can be homemade or store-bought; consider low-sodium versions if watching salt intake.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in an oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
