Description
Homemade Teriyaki Pineapple Chicken Stuffed Peppers are a delightful Asian-inspired dinner option. Juicy bell peppers are filled with a savory mix of tender chicken, sweet pineapple chunks, fragrant jasmine rice, and a flavorful teriyaki sauce, then baked to perfection with a cheesy topping. This dish balances sweet and savory flavors and offers a comforting, colorful meal that’s perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (red, yellow, or green)
Filling
- 1 lb boneless, skinless chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
Topping and Garnish
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to get it ready for baking your stuffed peppers.
- Prepare Bell Peppers: Cut the tops off the bell peppers and remove seeds and membranes carefully. Lightly brush the outside of each pepper with olive oil and stand them upright in a baking dish.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5–7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion, minced garlic, and grated ginger. Cook for 3–4 minutes until the onions are translucent and fragrant.
- Add Filling Ingredients: Stir in the pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix everything well to combine the flavors.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir until it is evenly coated with the sauce and mixed with the other ingredients. Let it simmer for 2–3 minutes.
- Stuff Peppers: Fill each prepared bell pepper with the chicken, pineapple, and rice mixture, pressing gently to pack it in firmly.
- Add Cheese: Sprinkle shredded mozzarella or Monterey Jack cheese evenly on top of each filled pepper.
- Cover and Bake: Cover the baking dish with aluminum foil and bake for 25 minutes, allowing the peppers and filling to cook through.
- Finish Baking: Remove the foil and continue to bake for an additional 10 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Garnish the stuffed peppers with sliced green onions if desired. Serve warm and enjoy your flavorful meal.
Notes
- For a spicier version, add a pinch of red pepper flakes or a chopped jalapeño to the filling.
- Substitute quinoa or cauliflower rice for jasmine rice to make a lower-carb variation.
- The stuffed peppers can be assembled ahead of time and stored in the refrigerator until ready to bake.
- For a smoky flavor, grill the bell peppers briefly before stuffing them.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, baked stuffed peppers, Asian-inspired dinner
