Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight
Sweet, savory, and bursting with island flavor! These teriyaki pineapple chicken & rice stuffed peppers make a wholesome, colorful dinner that’s as easy as it is delicious.
Ingredients
- 4 large bell peppers any color, tops cut off and seeds removed
- 2 cups cooked rice white, brown, or jasmine
- 1 lb boneless skinless chicken breast, diced
- 1 cup pineapple chunks fresh or canned, drained
- 1 small onion diced
- 2 garlic cloves minced
- ¾ cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 cup shredded mozzarella or Monterey Jack cheese
- Salt and black pepper to taste
- Chopped green onions or sesame seeds for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers, remove seeds and membranes.
- Brush peppers lightly with olive oil and place in a baking dish.
- Bake for 10 minutes to soften slightly.
- In a large skillet, heat olive oil over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned.
- Add onion and garlic, sauté for 2–3 minutes.
- Stir in teriyaki sauce, soy sauce, and pineapple chunks; simmer for a few minutes.
- Remove from heat and stir in cooked rice until evenly coated.
- Spoon the mixture into softened peppers.
- Top each with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
- Garnish with chopped green onions or sesame seeds before serving
Notes
Use day-old rice for the best texture and flavor.
Substitute chicken with tofu or chickpeas for a vegetarian version.
Add diced carrots, zucchini, or mushrooms to boost the veggies.
Try pepper jack or provolone for a cheesy twist.
Flavor Variations:
Spicy Kick: Add sriracha or chili flakes to the teriyaki sauce.
Hawaiian Twist: Add diced ham or bacon with the pineapple.
Gluten-Free: Use gluten-free teriyaki sauce or tamari.