Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Teriyaki Pineapple Chicken and Rice Stuffed Peppers is a delightful and vibrant dish that combines the sweetness of pineapple with the savory flavors of teriyaki chicken. This recipe is perfect for a family dinner or a casual gathering with friends, offering a colorful way to enjoy your protein and veggies all in one dish. Not only are they visually appealing, but they are also packed with flavor and nutrition, making them a perfect choice for any occasion.
Why Make This Recipe
This dish is more than just a feast for the eyes; it provides a well-balanced meal that incorporates protein, grains, and vegetables. The combination of shredded chicken and rice, flavored with tangy teriyaki sauce and sweet pineapple, creates a taste sensation that will have your taste buds dancing. Plus, what’s not to love about a meal that you can package neatly in a bell pepper? Stuffed peppers are versatile, allowing you to customize flavors to suit your preferences and adding in whatever vegetables you have on hand.
Moreover, this recipe appeals to a wide range of dietary preferences, making it an ideal choice for family dinners where everyone has different tastes. They can easily be made gluten-free by using gluten-free soy sauce, or vegetarian by substituting chicken with tofu or tempeh. The possibilities are endless, which makes cooking fun!
How to Make Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Directions
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Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. If you prefer softer peppers, you can optionally blanch them in boiling water for 5–6 minutes. Place the peppers upright in a baking dish.
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In a skillet over medium heat, heat 1 tablespoon of olive oil. Once hot, add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.
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Add the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, salt, pepper, and red pepper flakes if using. Stir and cook for about 5–6 minutes until everything is well combined and heated through.
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Mix in the cooked rice, ensuring everything is evenly distributed.
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Carefully fill each pepper with the chicken and rice mixture, pressing it down gently to pack it in. Drizzle a little olive oil on top of each stuffed pepper for added flavor.
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Cover the baking dish with foil and bake for approximately 25–30 minutes. For a bit of crispiness, uncover the dish for the last 5 minutes.
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If you are using cheese, sprinkle it on top of the peppers during the last 5 minutes of baking to allow it to melt perfectly.
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Once finished, let the stuffed peppers cool slightly before serving. You can garnish with extra pineapple or chopped green onions for an added pop of color and flavor.
Pro Tips for Success with Teriyaki Pineapple Chicken and Rice Stuffed Peppers
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Prep Ahead: To save time, you can prepare the chicken and rice filling a day in advance. Keep it refrigerated and stuff the peppers right before baking.
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Don’t Overcook the Peppers: Blanching or baking too long can make the peppers mushy. Aim for them to be tender but still slightly crunchy.
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Use Leftovers: This recipe is a fantastic way to use up leftover chicken or rice. Just make sure to adjust the seasoning based on what’s already included.
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Add More Veggies: Feel free to sneak in more vegetables such as corn, carrots, or zucchini in the filling for added nutrition.
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Customize the Spice Level: If heat is your thing, add more red pepper flakes or toss in some diced jalapeños.
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Experiment with Cheeses: While mozzarella and cheddar work beautifully, try pepper jack for a zesty kick or even feta for a tangy flavor.
Flavor Variations for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
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Tropical Twist: Swap out the teriyaki sauce for a sweet chili sauce and add shredded coconut for a tropical flavor profile.
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Mango Madness: Incorporate diced mango in the filling instead of pineapple for a unique twist on this sweet and savory dish.
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Beefy Style: Substitute the shredded chicken with cooked ground beef or turkey for a hearty variation.
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Vegan Option: Use chickpeas or lentils in place of chicken, along with a vegan teriyaki sauce, for a plant-based version.
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Mediterranean Delight: Replace the teriyaki sauce with tzatziki sauce, add cucumber and olives, and use feta cheese for a Mediterranean flair.
Serving Suggestions for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
These stuffed peppers can make a satisfying standalone meal, but they can also be complemented by various sides for a more rounded dinner experience. Here are some serving suggestions:
- Serve with a light side salad dressed in sesame vinaigrette to enhance the Asian flavors.
- Pair with steamed broccoli or snap peas tossed in soy sauce for additional fiber and nutrients.
- Offer a generous bowl of miso soup as a warm appetizer.
Storage and Freezing Instructions for Teriyaki Pineapple Chicken and Rice Stuffed Peppers
If you find yourself with leftovers (which is rarely the case!), you can store them in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the oven at 350°F (175°C) for about 15 minutes until heated through.
For longer storage, you can freeze the baked stuffed peppers. Allow them to cool completely, wrap them tightly in aluminum foil, and place them in a freezer-safe container or bag. They should maintain their quality for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————–|—————|
| Calories | 320 |
| Protein | 30g |
| Carbohydrates | 45g |
| Fat | 8g |
| Fiber | 3g |
| Sodium | 600mg |
FAQ About Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Can I use different types of peppers for this recipe?
Absolutely! While bell peppers are the traditional choice due to their sweet flavor and sturdy structure, you can also use poblano peppers, Anaheim peppers, or even jalapeños if you prefer a bit of heat.
Is it necessary to pre-cook the rice?
Yes, using pre-cooked rice is essential for this recipe since the stuffing needs to come together quickly. You can cook the rice ahead of time and refrigerate it until you’re ready to make your stuffed peppers.
Can I make this recipe vegetarian?
Yes! To make a vegetarian version, simply replace the chicken with cooked lentils, chickpeas, or tofu and use a vegetarian-friendly teriyaki sauce. You’ll still have a filling and delicious meal with plenty of flavor.
How can I make this dish gluten-free?
To keep the dish gluten-free, make sure to use gluten-free teriyaki sauce. Additionally, ensure that any chicken broth or other ingredients you use are also gluten-free. The rest of the recipe should be perfectly safe!
Can I prepare the stuffed peppers in advance?
Definitely! You can prepare the filling and stuff the peppers ahead of time, keeping them in the refrigerator until you’re ready to bake them. This makes for a super convenient meal prep option for busy weeknights.
Final Thoughts
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are not only a stunning addition to your dining table but also a versatile and nutritious choice for meals. With their sweet and savory vibes, they have the power to please even the pickiest eaters! So next time you’re looking for a distinctive dish that brings comfort and flavor, you know exactly what to reach for. Enjoy your culinary adventure with these delightful stuffed peppers!
Print
Teriyaki Pineapple Chicken and Rice Stuffed Peppers
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free, can be made Vegetarian
Description
A delightful dish combining the sweetness of pineapple with savory teriyaki chicken, all packed in colorful bell peppers.
Ingredients
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the peppers and remove the seeds. Optionally blanch them in boiling water for 5–6 minutes for softer peppers.
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.
- Add shredded chicken, teriyaki sauce, diced pineapple, ground ginger, salt, pepper, and red pepper flakes. Stir and cook for about 5–6 minutes until well combined and heated through.
- Mix in the cooked rice, ensuring everything is evenly distributed.
- Carefully fill each pepper with the chicken and rice mixture, pressing down gently to pack it in. Drizzle a little olive oil on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 25–30 minutes. Uncover for the last 5 minutes for crispiness.
- If using cheese, sprinkle it on top during the last 5 minutes of baking.
- Let cool slightly before serving, and garnish with extra pineapple or chopped green onions if desired.
Notes
These stuffed peppers are versatile; customize flavors and additional veggies to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian