Description
Teriyaki Pineapple Chicken Rice Stuffed Peppers are a delightful fusion of flavors that transport you to a tropical paradise with each bite. Bright bell peppers are packed with juicy chicken, fresh pineapple, and savory teriyaki rice, creating an irresistible dish perfect for summer gatherings or cozy family dinners. Impress your guests with this colorful and delicious meal that’s as fun to make as it is to eat!
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or orange)
- 3 boneless skinless chicken breasts (about 1 lb)
- 1 cup fresh pineapple, diced
- 2 tablespoons low-sodium soy sauce
- 1 cup cooked white or brown rice
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon sesame oil
- ½ cup teriyaki sauce (store-bought or homemade)
- Sriracha (optional for heat)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, add sesame oil and sauté diced chicken until browned (5-7 minutes).
- Stir in minced garlic and diced pineapple; cook until fragrant (about 2 minutes).
- Mix in cooked rice and soy sauce; combine well and heat through (3-5 minutes).
- Stuff each pepper generously with the chicken-rice mixture, placing them upright in a baking dish.
- Cover with foil and bake for about 25 minutes until peppers are tender. Remove foil for the last 5 minutes to crisp the tops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 345
- Sugar: 9g
- Sodium: 735mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg