If you are craving a dish that bursts with vibrant flavors and brings a delightful mix of sweet and savory to your dinner table, you are going to love this Chicken Teriyaki Pineapple Stuffed Peppers Recipe. Imagine tender chicken and fluffy rice, perfectly mingled with juicy pineapple chunks and sticky-sweet teriyaki sauce, all lovingly nestled inside colorful bell peppers. It’s a one-dish wonder that’s as pleasing to the eye as it is to the palate and perfect for a family-friendly meal that feels special without needing a complicated recipe.
Ingredients You’ll Need
This Chicken Teriyaki Pineapple Stuffed Peppers Recipe calls for simple yet essential ingredients that each play a crucial role in building layers of flavor, texture, and color. From the sweetness of pineapple to the slight kick of ginger, every element contributes to making this dish unforgettable.
- 4 large bell peppers (red, yellow, or green): These colorful vessels are not only beautiful but add a fresh crunch and sweetness when baked.
- 2 cups cooked white or brown rice: The base that provides a satisfying, fluffy texture and helps bind the stuffing together.
- 2 cups cooked chicken breast, shredded or diced: Protein-packed and tender, it soaks up all the delicious teriyaki flavors.
- 1 cup pineapple chunks (fresh or canned, drained): Brings juicy sweetness that perfectly balances the savory and salty elements.
- 1/2 cup teriyaki sauce: The star sauce that adds that iconic sweet-savory glaze full of umami.
- 1 tablespoon soy sauce: Adds depth and saltiness to elevate the filling’s flavor complexity.
- 1 onion, finely chopped: Gives a mild sweetness and aromatic backbone to the stuffing.
- 2 cloves garlic, minced: Infuses the dish with warm, pungent flavor that complements the teriyaki perfectly.
- 1 tablespoon vegetable oil: Used for sautéing the aromatics to build a savory base.
- 1 teaspoon ginger, grated: Adds a fresh, zesty note that lifts the entire flavor profile.
- 1 cup shredded mozzarella cheese: Melts beautifully on top, creating a gooey, bubbly crown.
- Salt and pepper to taste: Simple seasonings to bring all ingredients into perfect harmony.
- Green onions, sliced (for garnish): Adds a fresh pop of color and mild onion flavor as a finishing touch.
- Sesame seeds (for garnish): Sprinkle for a subtle crunch and nutty flavor that rounds out the dish elegantly.
How to Make Chicken Teriyaki Pineapple Stuffed Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). While it’s warming up, carefully cut the tops off your bell peppers and remove all the seeds and membranes inside. This creates the perfect hollow space for your delicious filling to settle into. Set these aside; they will soon transform into colorful edible bowls for our stuffing.
Step 2: Sauté the Aromatics
Heat up the vegetable oil in a large skillet over medium heat. Toss in the finely chopped onion and minced garlic. Cook them gently until the onion becomes translucent and soft, releasing those irresistible aromas that make your kitchen feel warm and inviting. This step builds the savory foundation for your filling.
Step 3: Combine the Filling
Next, add the cooked chicken, pineapple chunks, cooked rice, teriyaki sauce, soy sauce, and freshly grated ginger to the skillet. Stir everything together and cook until the mixture is heated through and the flavors meld beautifully. Be sure to taste and season with salt and pepper to find your perfect balance.
Step 4: Stuff and Bake the Peppers
Place your hollowed bell peppers upright in a baking dish. Spoon the warm chicken and rice mixture into each pepper, pressing down gently to pack the filling nicely. Then, generously sprinkle shredded mozzarella cheese on top of each one. Loosely cover the baking dish with aluminum foil and bake for 25 minutes to let the peppers soften and the filling meld.
Step 5: Finish Baking Uncovered
After the initial bake, remove the foil and continue baking for an additional 10 minutes. This allows the cheese to get bubbly, golden, and slightly crispy — the perfect cheese crust to top your Chicken Teriyaki Pineapple Stuffed Peppers Recipe. Once done, take them out and allow a few minutes to cool slightly before the final garnishes.
How to Serve Chicken Teriyaki Pineapple Stuffed Peppers Recipe
Garnishes
For that delightful finishing touch, sprinkle some sliced green onions and a handful of toasted sesame seeds on top of your cheesy stuffed peppers. The green onions add fresh color and subtle sharpness, while the sesame seeds give a gentle crunch and nutty note, enhancing every bite.
Side Dishes
Pair these stuffed peppers with simple steamed greens like bok choy or broccoli for a vibrant, healthy contrast. Alternatively, a light cucumber salad with a rice vinegar dressing adds a refreshing, crisp element that balances the richness of the teriyaki and cheese perfectly.
Creative Ways to Present
For a fun twist, serve the Chicken Teriyaki Pineapple Stuffed Peppers Recipe as individual portions on colorful plates, garnished with extra pineapple chunks or a drizzle of additional teriyaki sauce. They also shine on a large platter surrounded by fresh herbs or edible flowers for a stunning, impressive presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers make a fantastic next-day meal. Simply transfer any uneaten peppers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even tastier experience when reheated.
Freezing
If you want to save some for later, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 2 months, keeping their flavor intact. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the stuffed peppers in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) for about 15-20 minutes or until heated through. This method helps keep the peppers tender and the cheese delightfully melty. Alternatively, microwave on medium power, covered, but expect a slightly softer pepper texture.
FAQs
Can I use turkey or beef instead of chicken in this recipe?
Absolutely! Ground turkey or beef would work wonderfully with the teriyaki pineapple flavors, just be sure to cook them thoroughly before mixing with the other ingredients.
Is there a way to make this recipe vegetarian?
Yes, swap the chicken for hearty vegetables like mushrooms, eggplant, or tofu to keep it satisfying while maintaining the delicious teriyaki pineapple vibe.
What type of rice works best?
You can use either white or brown rice based on your preference. Brown rice adds a nuttier flavor and more fiber, while white rice offers a lighter texture that absorbs the sauce beautifully.
Can I prepare the filling in advance?
Definitely. The filling can be made a day ahead and refrigerated. When ready to bake, stuff the peppers and follow the baking steps for a quick and easy meal.
How spicy is this dish? Can I add heat?
This recipe is mild and family-friendly by default. To add a kick, try mixing some red pepper flakes or chopped fresh chili into the filling before stuffing the peppers.
Final Thoughts
This Chicken Teriyaki Pineapple Stuffed Peppers Recipe is truly one of those dishes that feels like a celebration in every bite. It’s straightforward to prepare, visually stunning, and packed with a delightful balance of savory, sweet, and cheesy flavors that your whole family will adore. Don’t hesitate to try it out for your next dinner—you might just find your newest favorite weeknight meal!
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Chicken Teriyaki Pineapple Stuffed Peppers Recipe
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American with Asian influences
Description
A delightful family-friendly dinner featuring bell peppers stuffed with savory teriyaki chicken, sweet pineapple, and fluffy rice, all topped with melted mozzarella cheese and garnished with green onions and sesame seeds. This beginner-friendly recipe combines vibrant flavors and textures in a perfectly baked dish.
Ingredients
Main Ingredients
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked white or brown rice
- 2 cups cooked chicken breast, shredded or diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, grated
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Garnish
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the Bell Peppers: Cut off the tops of the bell peppers and carefully remove the seeds and membranes. Set the hollowed peppers aside.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Combine Filling Ingredients: Add the shredded or diced chicken, pineapple chunks, cooked rice, teriyaki sauce, soy sauce, and grated ginger to the skillet. Stir well to combine, cooking until heated through. Season with salt and pepper to taste.
- Stuff the Peppers: Place the prepared bell peppers upright in a baking dish. Fill each pepper with the chicken and rice mixture, pressing down gently to pack the filling evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese generously on top of each stuffed pepper.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes to cook the peppers and heat the filling thoroughly.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese topping is bubbly and golden brown.
- Rest and Garnish: Remove the peppers from the oven and let them cool slightly for about 5 minutes. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Use any variety of bell pepper you prefer or a mix for a colorful presentation.
- For a gluten-free version, ensure the soy sauce and teriyaki sauce are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add chopped fresh cilantro or a sprinkle of red pepper flakes in the filling.
- Brown rice adds more fiber and nutrients, but white rice works fine for a softer texture.
