Sweet and Savory Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe
Learn how to make delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 large bell peppers (red, yellow, or orange for sweetness and color)
- 1 pound boneless, skinless chicken thighs, diced
- 1 cup cooked jasmine or long-grain white rice (day-old rice works beautifully)
- 1 cup fresh pineapple chunks (canned works in a pinch, but drain well)
- 1/2 cup teriyaki sauce (homemade or store-bought; I like one with a touch of ginger)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil or sesame oil
- 1/4 cup chopped green onions (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- Salt and freshly ground black pepper, to taste
- Optional substitution: Use brown rice for a nuttier flavor and more fiber
- Optional substitution: Swap chicken thighs for turkey or firm tofu for a vegetarian twist
Instructions
- Preheat your oven to 375°F. While it warms, slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers upright in a baking dish.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced chicken thighs, seasoning lightly with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the remaining oil and toss in the chopped onion and minced garlic. Sauté until softened and fragrant, about 3 minutes. This step always reminds me of Mama Lu’s kitchen when the house filled with that comforting garlic-onion aroma.
- Return the chicken to the skillet, then stir in the pineapple chunks and cooked rice. Pour the teriyaki sauce over the mixture, folding gently to coat everything evenly. Let it cook together for another 2-3 minutes, allowing the flavors to blend.
- Taste the filling and adjust seasoning if needed — sometimes it needs just a little extra salt or a pinch more teriyaki to hit that perfect balance.
- Stuff each bell pepper generously with the chicken and rice mixture, packing it in but not overfilling.
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes to let the peppers soften and get a bit of roasted color on top.
- Once out of the oven, sprinkle chopped green onions and toasted sesame seeds over the peppers. Let them cool for a few minutes before serving — patience here always pays off.
