Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

These Teriyaki Pineapple Chicken Stuffed Peppers are a flavorful and colorful meal that combines sweet pineapple, savory teriyaki chicken, and tender roasted bell peppers. The juicy chicken filling is mixed with rice and a homemade teriyaki glaze, then baked inside sweet bell peppers until perfectly tender. This dish is a balanced, family-friendly meal that is easy to prepare and perfect for weeknight dinners or meal prep.

Ingredients
    For the Stuffed Peppers
  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 2 cups cooked chicken breast (shredded or diced)
  • 1 cup cooked jasmine rice
  • 1 cup fresh pineapple (small diced)
  • 0.5 cup onion (finely chopped)
  • 2 cloves garlic (minced)
  • 0.5 cup carrots (finely diced)
  • 0.5 cup mozzarella cheese (shredded, optional but recommended)
  • 1 tbsp olive oil
  • 2 tbsp green onions (chopped, for garnish)
    • For the Homemade Teriyaki Sauce
  • 0.5 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp grated ginger
  • 2 cloves garlic (minced)
  • 1 tbsp cornstarch
  • 2 tbsp water (for slurry)
Instructions
    Prepare the Bell Peppers
  1. 1
    Wash the bell peppers thoroughly. Slice off the tops and remove all seeds and white membranes inside. Lightly brush the outside with olive oil and place them upright in a baking dish. Preheat the oven to 190°C.
    2. Cook the Teriyaki Sauce
  2. 2
    In a small saucepan over medium heat, combine soy sauce, pineapple juice, honey, brown sugar, grated ginger, and minced garlic. Stir well and let the mixture simmer for about 3–4 minutes until fragrant.
  3. 3
    In a small bowl, mix cornstarch with water to create a slurry. Pour this mixture into the sauce and continue stirring until the sauce thickens into a glossy teriyaki glaze. Remove from heat and set aside.
    4. Prepare the Chicken Filling
  4. 4
    Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots. Cook for about 3–4 minutes until softened.
  5. 5
    Add the minced garlic and cook for another 30 seconds until aromatic.
  6. 6
    Now add the cooked shredded chicken and diced pineapple. Stir everything together and cook for about 2 minutes.
    7. Combine Filling Ingredients
  7. 7
    Add the cooked jasmine rice to the skillet and pour about two-thirds of the teriyaki sauce over the mixture. Stir thoroughly so the rice, chicken, and vegetables are evenly coated in the sauce.
  8. 8
    Let the mixture cook for another 2–3 minutes so the flavors blend together.
    9. Stuff the Peppers
  9. 9
    Carefully spoon the chicken and pineapple filling into each bell pepper, packing it slightly so they are filled completely.
  10. 10
    Top each pepper with shredded mozzarella cheese if you want a creamy melted topping.
    11. Bake the Stuffed Peppers
  11. 11
    Place the stuffed peppers upright in the prepared baking dish. Cover the dish loosely with foil and bake in the preheated oven for 25 minutes.
  12. 12
    Remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and slightly golden.
    13. Garnish and Rest
  13. 13
    Remove the peppers from the oven and allow them to rest for about 5 minutes.
  14. 14
    Drizzle the remaining teriyaki sauce over the top and sprinkle with chopped green onions for freshness.
  15. 15
    Serve warm.
Note

Choose Firm Peppers:
Use large, firm bell peppers so they can hold the filling and stand upright while baking.

Chicken Options:
Rotisserie chicken works perfectly for this recipe and saves preparation time.

Rice Substitutes:
You can use brown rice, quinoa, or cauliflower rice for a healthier variation.

Make it Spicy:
Add 0.5 tsp chili flakes or sriracha to the teriyaki sauce for a spicy kick.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:
These stuffed peppers freeze well for up to 2 months. Thaw overnight and reheat in the oven.

Keywords: healthy, easy dinner, chicken recipe, meal prep friendly, sweet and savory
Read it online: https://petitepanini.com/recipe/teriyaki-pineapple-chicken-stuffed-peppers-recipe/