As the warm aroma of teriyaki wafted through my kitchen, I couldn’t help but smile at the vibrant colors in front of me. Today, I’m thrilled to share my go-to recipe for Teriyaki Pineapple Chicken & Rice Stuffed Peppers—a quick and easy dish perfect for busy weeknights. The juicy chicken, sweet pineapple, and fluffy rice combine beautifully, making these stuffed peppers a guaranteed crowd-pleaser. Not only can they be on your table in under an hour, but they’re also a delightful way to add more veggies to your meal. Plus, if you’ve got any dietary preferences, this recipe allows for easy substitutions, whether you’re seeking a gluten-free option or a vegetarian twist. Curious about how to bring this tropical delight to your kitchen? Let’s dive into the delicious details!
Why Try Teriyaki Stuffed Peppers?
Bold flavors: The blend of sweet pineapple and savory teriyaki sauce takes your taste buds on a tropical journey.
Easy to Prepare: With a few simple steps, these stuffed peppers can be ready in under an hour—perfect for busy weeknights!
Customizable: Substitute chicken with ground turkey, shrimp, or tofu, making it versatile for any dietary preference.
Nutrient-Rich: Packed with colorful bell peppers and protein, this dish is a fun and tasty way to boost your veggie intake.
Crowd-Pleaser: Whether for a family dinner or a gathering, everyone will adore this delightful meal! Don’t forget to check out my Cheesy Chicken Crescent recipe for another easy-to-make favorite!
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Ingredients
For the Peppers
• Bell Peppers – These vibrant veggies are the perfect vessel for stuffing; feel free to swap for poblano or zucchini for a flavorful twist.
For the Filling
• Cooked Chicken – This adds protein and texture; you can easily substitute it with ground turkey, beef, shrimp, or tofu to make it vegetarian.
• Teriyaki Sauce – A delightful sweet flavor enhancer; try making your own with soy sauce, honey, garlic, and ginger for a fresh twist.
• Pineapple Chunks – These provide the signature sweetness and tropic flair; fresh or canned works well, so adjust according to your taste.
• Cooked Rice – Acts as a filling base—substitute with quinoa or cauliflower rice for a lower-carb option.
• Cheese (optional) – Adds creaminess and richness; choose a melting cheese or omit it for a dairy-free alternative.
• Fresh Cilantro/Parsley – These herbs add a pop of freshness and color for that beautiful finishing touch.
Don’t miss out on this delightful blend of flavors in your Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Step‑by‑Step Instructions for Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures that it reaches the right temperature while you prepare your ingredients, allowing the Teriyaki Pineapple Chicken & Rice Stuffed Peppers to cook evenly and thoroughly.
Step 2: Prepare the Bell Peppers
Carefully cut off the tops of the bell peppers and remove the seeds and membranes inside. Rinse them under cold water to ensure they’re clean, then set them upright in a baking dish. The bell peppers will act as vibrant vessels for your delicious stuffing.
Step 3: Cook the Filling
In a large skillet over medium heat, add a splash of oil and heat until shimmering. Toss in the cooked chicken, teriyaki sauce, pineapple chunks, and cooked rice. Stir gently, cooking until the mixture is heated through, about 5–7 minutes. You’ll notice the sweet aromas wafting up—this is the sign it’s ready!
Step 4: Stuff the Peppers
Once your filling is well combined and hot, spoon the mixture generously into each prepared bell pepper. If you’re adding cheese, sprinkle it generously on top now. This adds a creamy texture that beautifully complements the stuffed peppers.
Step 5: Prepare for Baking
Place the stuffed peppers in the baking dish with about a half-inch of water in the bottom for steaming. Cover the dish with aluminum foil to trap in moisture. This step will help keep your Teriyaki Pineapple Chicken & Rice Stuffed Peppers tender during the baking process.
Step 6: Bake the Peppers
Place the covered baking dish in the preheated oven and bake for 25–30 minutes. You want the peppers to be tender but still hold their shape. You’ll see them start to soften and brighten in color, an indication that they’re cooking perfectly.
Step 7: Finish Baking Uncovered
After 30 minutes, carefully remove the foil from the baking dish. Return the peppers to the oven and bake for an additional 10 minutes. This will help the cheese melt and create a lovely golden crust on top, enhancing the flavors of your Teriyaki Pineapple Chicken & Rice Stuffed Peppers.
Step 8: Garnish and Serve
Once the peppers are tender and the cheese is bubbly and golden, remove the dish from the oven. Allow them to cool slightly, then garnish with fresh cilantro or parsley for a burst of color and freshness. Your delightful Teriyaki Pineapple Chicken & Rice Stuffed Peppers are ready to serve!
Expert Tips for Teriyaki Pineapple Chicken & Rice Stuffed Peppers
-
Fresh Ingredients: Use ripe bell peppers for the best taste. Avoid old, wrinkled peppers that can make the dish less appealing.
-
Perfectly Cooked Chicken: Ensure your cooked chicken is properly re-heated and warm before mixing it with the other ingredients to enhance flavor.
-
Avoid Overstuffing: Don’t overfill the peppers, as this can cause them to overflow during baking; leave a little space at the top for a clean finish.
-
Customize the Flavors: Feel free to tweak your teriyaki sauce with added ginger or sesame oil to elevate the taste of your Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
-
Use Foil Wisely: Cover with foil while baking to steam the peppers; remove it towards the end to achieve a golden, slightly crispy topping.
-
Creative Garnish: Don’t skip the fresh herbs and sesame seeds for garnish—these add the perfect finishing touch and enhance the overall presentation.
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Variations
Feel free to get creative with your Teriyaki Pineapple Chicken & Rice Stuffed Peppers, enhancing the dish to suit your tastes and dietary needs!
- Gluten-Free: Use gluten-free teriyaki sauce to still enjoy that rich flavor without worry.
- Vegetarian: Swap out chicken for tofu or beans; just ensure they’re well-seasoned for maximum flavor.
- Cauli-Rice: Use cauliflower rice instead of regular rice for a low-carb alternative that doesn’t skimp on satisfaction.
- Tropical Twist: Add shredded coconut to the chicken mixture for a delightful sweetness and texture.
- Extra Heat: Incorporate diced jalapeños or a splash of sriracha for a spicy kick that’ll wake up your taste buds.
- Wild Rice Blend: Try a mix of wild rice and brown rice for diverse flavors and textures that will intrigue your palate.
- Savory Addition: Mix in diced carrots or mushrooms with your filling for an added health boost and texture variation.
- Bacon Upgrade: Crumble crispy bacon on top before serving to incorporate a rich smokiness that complements the sweetness of the pineapple.
Explore these delicious ideas to put your own spin on the classic Teriyaki Pineapple Chicken & Rice Stuffed Peppers! And while you’re experimenting, don’t forget to check out my Sticky Garlic Chicken for another scrumptious twist on dinner!
What to Serve with Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Elevate your family dinner with delightful pairings that enhance the tropical flavors of this delicious dish.
-
Steamed Broccoli: This vibrant green vegetable adds a healthy crunch and balances the sweet and savory notes beautifully.
-
Light Green Salad: A crisp salad with mixed greens, cucumber, and a zesty vinaigrette offers a refreshing contrast to the stuffed peppers.
-
Miso Soup: This traditional Japanese dish complements the teriyaki flavors and warms the palate with umami goodness.
-
Coconut Rice: Enhance the tropical vibes by serving with coconut-infused rice, adding a creamy texture to every bite.
Pairing the Teriyaki Pineapple Chicken & Rice Stuffed Peppers with these delicious side dishes not only enriches the meal but also creates a warm, inviting experience for your loved ones!
How to Store and Freeze Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Fridge: Store leftover stuffed peppers in an airtight container for up to 3-4 days. They will retain their flavor and moisture if sealed properly.
Freezer: For longer storage, freeze the stuffed peppers individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through.
Assembly Tip: To make assembly easier in the future, prep the filling ahead of time and keep it in the fridge until you’re ready to stuff the peppers.
Make Ahead Options
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a fantastic choice for meal prep enthusiasts! You can prepare the filling—mixing the cooked chicken, teriyaki sauce, pineapple, and rice—up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain freshness and flavor. If you prefer to stuff the peppers ahead of time, you can also stuff them and keep them in the fridge for up to 3 days. Just cover them tightly to prevent drying out. When you’re ready to bake, place the stuffed peppers in a baking dish with water and bake as directed, ensuring they are tender and the cheese is golden. This way, you’ll enjoy a wholesome homemade meal with minimal effort on busy weeknights!
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe FAQs
How do I choose the best bell peppers for this recipe?
Look for bell peppers that are firm, vibrant in color, and free of dark spots or wrinkles. The ideal peppers should feel heavy for their size, indicating they are fresh and filled with water. If you’re looking for something less sweet, green bell peppers can be a good alternative!
How should I store leftovers of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
To keep the peppers fresh, store any leftovers in an airtight container in the refrigerator. They’ll last for about 3 to 4 days. Make sure to let them cool completely before sealing. This way, they remain flavorful and ready to enjoy later!
Can I freeze the Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
Absolutely! To freeze, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge, then reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through.
What should I do if my stuffed peppers are overcooked and mushy?
Overcooked peppers can be disappointing, but you can still salvage them! Instead of baking them too long, consider a quicker steaming method next time. To fix overcooked ones, try slicing them into small pieces and mixing them into a delicious egg scramble or a stir-fry with loads of veggies to balance their texture.
Are these stuffed peppers gluten-free?
Yes! You can make these stuffed peppers gluten-free by opting for gluten-free teriyaki sauce. Many brands offer gluten-free versions, or you can easily prepare your own by using tamari sauce instead of regular soy sauce. This way, everyone can enjoy the flavors without any worries!
Can I make a vegetarian version of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers?
Definitely! For a vegetarian twist, simply substitute the chicken with tofu, tempeh, or even your favorite beans. Cook them in the same way with the teriyaki sauce, pineapple, and rice mix. Feel free to get creative with the filling by adding additional veggies like mushrooms, zucchini, or corn for added flavor and nutrition!
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Bliss
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a large skillet over medium heat, add a splash of oil and cook the chicken, teriyaki sauce, pineapple chunks, and cooked rice until heated through.
- Spoon the mixture into each bell pepper and add cheese if desired.
- Place the stuffed peppers in a baking dish with about a half-inch of water and cover with aluminum foil.
- Bake for 25-30 minutes until peppers are tender.
- Remove foil and bake for an additional 10 minutes.
- Garnish with cilantro or parsley and serve.
Leave a Reply