“What’s for dinner?” This familiar question often leads to the same old routines, but tonight, I have the perfect answer: Teriyaki Pineapple Chicken and Rice Stuffed Peppers! This dish combines the savory goodness of chicken with the bright sweetness of pineapple, all wrapped up in colorful bell peppers—talk about a feast for the eyes and palate! Not only is this recipe quick to prepare, making it a lifesaver for busy weeknights, but it’s also highly versatile. You can easily customize it to fit any dietary preference, whether it’s a gluten-free option or a hearty vegetarian twist. So, why settle for takeout when you can create a vibrant culinary experience at home? Ready to dive into flavors that will brighten up your dinner table? Let’s get started! Why are Teriyaki Pineapple Peppers a must-try? Flavor Explosion: The bold combination of teriyaki sauce and sweet pineapple creates a delightful balance that dances on your taste buds. Versatile Dish: Whether you’re serving it for a family dinner or hosting friends, this dish adapts effortlessly to meet dietary needs, including vegetarian options with tofu or cauliflower rice for low-carb enthusiasts. Quick Preparation: Ideal for busy nights, you can have these colorful stuffed peppers on the table in about 30 minutes, making them a perfect alternative to fast food. Nutrition Packed: Filled with protein, vitamins, and fiber from the colorful bell peppers and nutritious filling, this recipe keeps you satisfied and energized. Easy to customize with seasonal veggies and your favorite proteins, the potential for creativity is endless—perfect for adding your personal touch, just like in our other stuffed pepper recipes! Ready for a dinner that stands out? Let’s cook! Teriyaki Pineapple Chicken and Rice Stuffed Peppers Ingredients For the Peppers Bell Peppers – Look for smooth, unblemished skin; they’re the colorful vessels for your delightful filling. For the Filling Cooked Chicken – Provides lean protein that’s flavorful and satisfying; leftover chicken works wonderfully for a quick meal. Teriyaki Sauce – Adds that signature sweet-savory glaze; store-bought is easy, but making your own is super rewarding. Pineapple – Introduces sweetness and acidity; fresh pineapple is preferred, but canned makes it convenient. Rice – Acts as the filling base; for a low-carb twist, substitute with cauliflower rice. Red Onion – Enhances flavor and adds texture; make sure it feels heavy for its size when selecting. Garlic – Lends aromatic depth; choose firm bulbs without green shoots for the best flavor. Cheese (optional) – Adds creaminess and richness; you can omit it for a dairy-free option or replace it with plant-based cheese. These ingredients will come together for a gorgeous meal, making these Teriyaki Pineapple Chicken and Rice Stuffed Peppers a delightful dish that’s as nutritious as it is delicious! Step‑by‑Step Instructions for Teriyaki Pineapple Chicken And Rice Stuffed Peppers Step 1: Prepare Ingredients Begin by preheating your oven to 350°F (175°C). While it heats, wash and carefully slice the bell peppers in half lengthwise, removing the seeds and membranes. Cook the rice according to the package instructions, ensuring it’s fluffy and ready to blend with the delectable filling of Teriyaki Pineapple Chicken and Rice Stuffed Peppers. Step 2: Marinate Chicken In a mixing bowl, combine the cooked chicken, teriyaki sauce, pineapple juice, minced garlic, and grated ginger. Make sure all pieces are thoroughly coated. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator, allowing the flavors to meld beautifully and create a rich base for your stuffed peppers. Step 3: Cook Chicken Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until it’s nicely browned and reaches an internal temperature of 165°F (74°C). In the last minute of cooking, add the pineapple chunks, allowing them to caramelize slightly and infuse the chicken with sweetness. Step 4: Mix Filling Once the chicken is cooked, let it cool slightly before chopping it into bite-sized pieces. In a large bowl, combine the chopped chicken, cooked rice, diced red onion, and an additional splash of teriyaki sauce. Mix everything well until the flavors are evenly distributed, creating a flavorful filling for your Teriyaki Pineapple Chicken and Rice Stuffed Peppers. Step 5: Stuff Peppers Take the halved bell peppers and carefully fill each one with the chicken and rice mixture, packing it slightly to ensure a good amount of filling. Place the stuffed peppers upright in a baking dish. If desired, sprinkle some cheese on top for a creamy finish, adding flavor to your delightful dish. Step 6: Bake Transfer the baking dish to your preheated oven and bake for 20-25 minutes. The peppers should become tender, and the filling should be heated through, creating a mouthwatering experience of Teriyaki Pineapple Chicken and Rice Stuffed Peppers. Keep an eye on them as they cook, allowing you to achieve the perfect texture. Step 7: Serve Once baked, remove the stuffed peppers from the oven and let them cool slightly. Garnish with sliced green onions and sesame seeds for an extra burst of flavor and visual appeal. Serve hot and enjoy the delightful combination of tastes and textures this dish has to offer! What to Serve with Teriyaki Pineapple Chicken and Rice Stuffed Peppers Elevate your meal with delightful sides and drinks that enhance the vibrant flavors of your stuffed peppers! Crispy Asian Slaw: The crunch of cabbage, carrots, and a tangy sesame dressing adds freshness that balances the sweetness of the peppers. It’s perfect for a light, refreshing contrast and adds an extra nutrient boost. Jasmine Rice: Light and fragrant, jasmine rice pairs beautifully with the dish, allowing you to savor every drop of that delicious teriyaki sauce. You can even mix in a bit of cilantro or lime juice for added flavor! Roasted Broccoli: This veggie brings a savory crunch to the table, with its slight char complementing the sweet teriyaki. Toss with garlic and a sprinkle of salt before roasting for extra deliciousness. Teriyaki Glazed Carrots: Sweet and tender, these carrots echo the teriyaki flavors in your stuffed peppers, making for a beautifully cohesive meal. Their vibrant color also brightens up the plate! Sesame Noodles: Tossed with a light soy and sesame dressing, these noodles offer a delightful chew that rounds out your meal. They soak up any extra teriyaki sauce like a dream! Sparkling Water with Citrus: Refreshing and light, a glass of sparkling water with a squeeze of lime or lemon enhances the tropical feel of the pineapple. It’s a perfect palate cleanser that keeps the meal vibrant. Mango Sorbet: For dessert, a scoop of mango sorbet offers a refreshing and tropical finish that mirrors the pineapple in your stuffed peppers. Its sweet and tangy flavor is the perfect ending to a delicious meal! Teriyaki Pineapple Chicken And Rice Stuffed Peppers Variations Feel free to explore these creative twists to make your meal uniquely yours! Vegetarian Delight: Substitute chicken with firm tofu or tempeh, marinating in the same teriyaki sauce for a satisfying vegetarian option. Trust me, the flavors are just as delicious and satisfying! Low-Carb Swap: Replace rice with cauliflower rice for a low-carb version. This twist still provides that perfect texture, minus the carbs, allowing you to savor all the delicious flavors! Seasonal Vegetables: Incorporate seasonal veggies like zucchini in summer or root vegetables in winter. These not only add nutrition but also introduce amazing seasonal flavors that keep things fresh and exciting. Protein Variation: Experiment with shrimp or ground beef for a twist on the protein. Each option will bring a unique flavor profile, great for mixing things up in your family’s dinner rotation. Spicy Kick: Add a sprinkle of red pepper flakes or diced jalapeños to the filling for a spicy kick. The heat contrasts beautifully with the sweet pineapple, turning your dish into a flavor explosion! Extra Cheesy: For cheese lovers, mix shredded cheese directly into the filling or top the peppers with a generous amount before baking. This creates a gooey, cheesy layer that adds richness to every bite. Sweet and Savory: Drizzle a little honey or maple syrup into your filling for a sweeter twist. This makes the dish even more delightful, perfect for those who love that extra touch of sweetness! Herb Infusion: Mix in fresh herbs like cilantro or basil for a burst of freshness. This not only enhances flavor but also adds a lovely color to your beautiful stuffed peppers. With so many ways to customize these Teriyaki Pineapple Chicken and Rice Stuffed Peppers, you’ll never get bored of this recipe! And if you’re looking for more inspiration, check out our vegetarian stuffed pepper options or explore our delicious low-carb variations. Happy cooking! Make Ahead Options These Teriyaki Pineapple Chicken and Rice Stuffed Peppers are perfect for meal prep enthusiasts! You can prepare the filling (chicken, rice, pineapple, and spices) up to 24 hours in advance. Simply mix everything, cover it with plastic wrap or store it in an airtight container in the refrigerator to maintain freshness. The bell peppers can also be prepared in advance by cutting them and storing them in a separate container. When ready to serve, stuff the peppers with the filling and bake them for 20-25 minutes at 350°F (175°C). This way, you’ll have a delicious, homemade meal ready in no time, just like it was freshly made! Tips for the Best Teriyaki Pineapple Chicken And Rice Stuffed Peppers Juicy Chicken: Ensure your chicken stays juicy by not overcrowding the pan when cooking. This helps it sear properly without steaming. Flavor Boost: For a deeper flavor, add extra teriyaki sauce to the filling; just be cautious not to make it too wet. Even Cooking: Bake peppers upright in the baking dish to allow for even cooking, helping them become tender throughout. Vegetable Variations: Feel free to mix in seasonal veggies like zucchini or squash. This adds nutrients and enhances the color of your Teriyaki Pineapple Chicken And Rice Stuffed Peppers. Storage Tips: Store any leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to 3 months for a quick, future meal! Storage Tips for Teriyaki Pineapple Chicken and Rice Stuffed Peppers Fridge: Keep leftovers in airtight containers for up to 3-4 days. Make sure to cool the stuffed peppers completely before sealing to maintain freshness. Freezer: For longer storage, freeze individually wrapped stuffed peppers in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months! Reheating: When ready to enjoy, thaw in the fridge overnight before reheating. Warm in the oven at 350°F (175°C) for about 20 minutes or until heated through, tasting just as delicious as when first cooked! Avoid sogginess: If freezing, consider undercooking the peppers slightly before stuffing them, as this helps retain their structure when reheated. Enjoy the yummy flavors of Teriyaki Pineapple Chicken and Rice Stuffed Peppers any time! Teriyaki Pineapple Chicken and Rice Stuffed Peppers Recipe FAQs How do I choose ripe ingredients for this recipe? Absolutely! For bell peppers, select ones with smooth, glossy skin free of dark spots. They’ll be firm to the touch, indicating freshness. Regarding chicken, look for bright pink meat without any gray areas, and ensure your garlic bulbs are firm and free of green shoots for the best flavor. What’s the best way to store leftovers? Very! Leftover Teriyaki Pineapple Chicken and Rice Stuffed Peppers can be stored in airtight containers in the fridge for up to 3-4 days. Make sure they cool completely before sealing to keep them fresh and tasty. Can I freeze the stuffed peppers? Absolutely! To freeze, wrap each stuffed pepper in plastic wrap and place them in a freezer-safe bag for long-term storage. They can last up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat in the oven at 350°F (175°C) for about 20 minutes, until heated through. What if the chicken turns out dry? Not a problem! If your chicken becomes dry, it could be due to overcooking. Always aim for an internal temperature of 165°F (74°C). Consider cooking the chicken in smaller batches to avoid overcrowding the pan, which can trap moisture. If you’re afraid of dryness, you can also add more teriyaki sauce to the filling; just be careful not to overdo it! Are there any allergies I should consider? Yes, indeed! If you’re making these stuffed peppers for someone with allergies, it’s essential to check labels for allergens in teriyaki sauce, as some brands may contain gluten or soy. Use gluten-free tamari as a substitute. For a dairy-free option, skip cheese or replace it with a plant-based alternative. Always double-check ingredient labels, as risks can vary! How can I modify this recipe for dietary preferences? Very easily! For a vegetarian version, substitute the chicken with firm tofu or tempeh, marinating in the same teriyaki sauce. If you’re looking for a low-carb option, simply replace the rice with cauliflower rice. You can mix in seasonal vegetables or even switch up proteins to suit your taste. The beauty of this recipe is in its versatility! Juicy Teriyaki Pineapple Chicken and Rice Stuffed Peppers This Teriyaki Pineapple Chicken and Rice Stuffed Peppers recipe combines delicious flavors providing a satisfying and nutritional dinner option. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsMarinating Time 1 hour hrTotal Time 1 hour hr 45 minutes mins Servings: 4 stuffed peppersCourse: DinnerCuisine: AsianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Peppers4 pieces Bell Peppers smooth and unblemishedFor the Filling2 cups Cooked Chicken leftover works well1/2 cup Teriyaki Sauce store-bought or homemade1 cup Pineapple fresh or canned1 cup Rice cooked1 medium Red Onion diced2 cloves Garlic minced1 cup Cheese (optional) plant-based option is available Equipment OvenskilletMixing Bowlbaking dish Method Cooking InstructionsPreheat your oven to 350°F (175°C). Slice the bell peppers in half, remove seeds and membranes, and cook the rice according to package instructions.Marinate chicken with teriyaki sauce, pineapple juice, minced garlic, and grated ginger in a bowl for at least 1 hour.Cook marinated chicken in a skillet over medium-high heat for 6-8 minutes per side until browned and reaches internal temperature of 165°F (74°C). Add pineapple chunks in the last minute.Chop the cooked chicken and mix it with cooked rice, diced red onion, and teriyaki sauce until well combined.Stuff each halved bell pepper with the chicken and rice mixture, pack slightly, and place upright in a baking dish. Optionally, sprinkle cheese on top.Bake in the preheated oven for 20-25 minutes until the peppers are tender and the filling is heated through.Remove from oven, let cool slightly, and garnish with sliced green onions and sesame seeds before serving. Nutrition Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 90mgCalcium: 150mgIron: 2mg NotesFeel free to customize the filling with seasonal veggies or your favorite proteins. Great for meal prep and leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. 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