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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

A colorful and flavorful dish combining sweet pineapple, tender chicken, and savory teriyaki sauce, all stuffed into bell peppers for a delightful family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers Colors of your choice for visual appeal.
  • 1 pound chicken breast, diced For a healthier option, use skinless chicken.
  • 1 cup pineapple chunks Fresh or canned, drained.
  • 1 cup cooked rice Use leftover rice for convenience.
  • 1/4 cup teriyaki sauce Adjust according to taste.
  • 1 tablespoon olive oil For sautéing the chicken.
  • to taste salt and pepper Adjust according to your preference.
  • for garnish green onions Chopped for a fresh touch.

Method
 

Preparation
  1. Preheat the 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 diced chicken. Cook until browned.
  2. Stir in pineapple chunks, cooked rice, and teriyaki sauce. Cook for another 2-3 minutes until heated through.
  3. Season with salt and pepper.
Assembly and Baking
  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 peppers are tender.
  4. Garnish with green onions before serving.

Notes

Serve hot with a side salad or crispy spring rolls. Leftovers keep well in the refrigerator for 3-4 days or can be frozen for up to 3 months. For reheating, use a low oven temperature.