Easy Teriyaki Pineapple Chicken And Rice Stuffed Peppers

Have you ever wondered how to transform simple ingredients into a restaurant-worthy dish with minimal effort? Teriyaki pineapple chicken and rice stuffed peppers combine sweet, savory, and tangy flavors in one bite, making them a crowd-pleaser.

This recipe is not only easy to follow but also packed with nutrients, proving that healthy food can be indulgent too.

Ingredients List

This vibrant dish requires just a handful of fresh, flavorful ingredients. Here’s what you’ll need:

• 4 bell peppers (any color, halved and deseeded)
• 1 lb boneless chicken breast (diced or ground for easier stuffing)
• 1 cup cooked jasmine rice (or brown rice for a healthier option)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup teriyaki sauce (plus extra for glazing)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp minced garlic (or 1/2 tsp garlic powder)
• 1/2 tsp ginger (fresh or ground)
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp sesame seeds (optional, for crunch)

Substitutions: Swap chicken for tofu or shrimp, or use quinoa instead of rice for a gluten-free option.

Timing

This recipe takes about 45 minutes total, including prep and cooking time. Most of the effort is hands-off, making it ideal for busy weeknights. The 15-minute prep time is well worth the 30-minute bake.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Halve the bell peppers lengthwise and remove seeds. Blend teriyaki sauce, soy sauce, garlic, and ginger in a bowl.

Step 2: Cook the Chicken

In a skillet, cook diced chicken over medium heat until no longer pink. Add pineapple and rice, stirring to combine. Pour in the sauce mixture and cook for 2 minutes.

Step 3: Stuff the Peppers

Spoon the chicken-rice mixture into the pepper halves. Drizzle extra teriyaki sauce on top for a glossy finish.

Step 4: Bake to Perfection

Place stuffed peppers in a baking dish, cover with foil, and bake for 20 minutes. Uncover and bake 10 more minutes until peppers soften. Garnish with green onions and sesame seeds.

Nutritional Information

Each serving (1 stuffed pepper half) contains approximately 320 calories, with 22g protein, 35g carbs, and 8g fat. The pineapple adds vitamin C, while bell peppers provide fiber and antioxidants.

Healthier Alternatives for the Recipe

For a lighter version, use ground turkey instead of chicken and swap white rice for cauliflower rice. Reduce sodium by using low-sodium soy sauce or coconut aminos.

Serving Suggestions

Pair with a side of edamame or a refreshing cucumber salad. For extra flair, add a drizzle of spicy mayo or sriracha. Serve warm for the best flavor.

Common Mistakes to Avoid

• Overfilling peppers: Leaves no room for expansion, causing messy spills.
• Skipping the foil: Peppers won’t steam properly without it.
• Using unripe pineapple: Tarter flavor disrupts the teriyaki balance.

Storing Tips for the Recipe

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave, adding a splash of water to prevent drying. Freeze for up to 2 months.

Conclusion

This teriyaki pineapple chicken and rice stuffed peppers recipe is a perfect blend of convenience and flavor. Whether you’re meal prepping or hosting a dinner party, it’s sure to impress. Ready to try it? Share your photos and tag us.

Looking for more teriyaki pineapple chicken and rice stuffed peppers recipes? Explore our collection of easy, healthy meals today.

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