Description
This Homemade Teriyaki Pineapple Chicken Stuffed Peppers recipe combines tender chicken, sweet pineapple, and savory teriyaki flavors all packed inside colorful bell peppers. It’s a delicious Asian-inspired dinner option that’s both hearty and bursting with vibrant taste. The dish is topped with melted cheese for a satisfying finish and garnished with fresh green onions for added brightness.
Ingredients
Scale
Vegetables & Protein
- 4 large bell peppers (red, yellow, or green)
- 1 lb boneless, skinless chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, sliced (optional, for garnish)
Grains & Sauces
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
Oils & Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Prepare bell peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish to be stuffed later.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and fully cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add diced onion, minced garlic, and grated ginger. Sauté until the onion turns translucent and fragrant, about 3 to 4 minutes.
- Combine filling ingredients: Stir in the pineapple chunks, cooked jasmine rice, teriyaki sauce, soy sauce, salt, and black pepper. Mix thoroughly to combine all the flavors.
- Return chicken to mixture: Add the cooked chicken back into the skillet and stir well so the chicken is coated with the sauce and combined with the other ingredients. Allow the mixture to simmer for 2 to 3 minutes to meld flavors.
- Stuff the peppers: Fill each prepared bell pepper with the chicken, pineapple, and rice mixture. Press the filling gently but firmly to ensure it holds together.
- Add cheese topping: Sprinkle shredded mozzarella or Monterey Jack cheese evenly over the top of each stuffed pepper.
- Bake covered: Cover the baking dish with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes, allowing the peppers to soften and the flavors to develop.
- Bake uncovered: Remove the foil from the baking dish and continue baking for an additional 10 minutes until the cheese is fully melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove the stuffed peppers from the oven and garnish with sliced green onions if desired. Serve warm and enjoy your flavorful homemade teriyaki pineapple chicken stuffed peppers.
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 peppers, stuffed bell peppers recipe, Asian-inspired stuffed peppers, baked stuffed peppers
