5 Ultimate Steps to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers (Sweet & Savory)
I share my 5 ultimate steps to make sweet and savory teriyaki pineapple chicken and rice stuffed peppers. This easy dinner recipe is a complete meal that’s bursting with flavor.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Dinner
- Method: Oven
- Cuisine: Fusion
- Diet: Gluten-Free
Ingredients
4 large bell peppers (any color)
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1.5 cups cooked white rice
1 cup pineapple chunks (drained)
1/2 cup teriyaki sauce
2 green onions, thinly sliced
Sesame seeds for garnish
Instructions
Preheat oven to 375°F (190°C). Slice tops off bell peppers, remove seeds, and place upright in a baking dish.
Heat oil in a skillet over medium-high heat. Cook diced chicken until no longer pink, about 5-7 minutes. Add garlic and ginger, cook for 1 more minute.
Remove skillet from heat. Stir in cooked rice, pineapple chunks, and teriyaki sauce until combined.
Spoon the chicken and rice mixture into the prepared bell peppers. Add a little water to the baking dish, cover with foil.
Bake for 25-30 minutes until peppers are tender. Uncover, drizzle with extra teriyaki sauce, and garnish with green onions and sesame seeds.
Notes
For best results, ensure the rice is cooled before mixing to prevent mushiness. I recommend using low-sodium teriyaki sauce to control saltiness. If the peppers don’t stand upright, slice a thin piece off the bottom to create a flat base.