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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A vibrant and flavor-packed dish featuring tender chicken, juicy pineapple, and colorful bell peppers, baked to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers Any color of bell pepper works.
  • 1 pound chicken breast, diced Use boneless, skinless chicken breast for best results.
  • 1 cup pineapple chunks Fresh or canned pineapple can be used.
  • 1 cup cooked rice You can use leftover rice to save time.
  • 1/4 cup teriyaki sauce Adjust sweetness as per taste.
  • 1 tablespoon olive oil For sautéing the chicken.
  • to taste Salt and pepper Season to your preference.
  • for garnish Green onions Chop finely before using.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
Cooking
  1. In a skillet, heat olive oil over medium heat and add the diced chicken. Cook until browned.
  2. Stir in the pineapple chunks, cooked rice, and teriyaki sauce. Cook for another 2-3 minutes until heated through.
  3. Season with salt and pepper to taste.
Assembly
  1. Stuff the bell peppers with the chicken and rice mixture.
  2. Place stuffed peppers in a baking dish and cover with foil.
  3. Bake for 25-30 minutes until the peppers are tender.
  4. Garnish with green onions before serving.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to a month. Reheat in the microwave or oven.