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Teriyaki Pineapple Chicken Stuffed Peppers

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A mouthwatering dish that blends savory and sweet flavors, featuring chicken, pineapple, and teriyaki sauce stuffed inside colorful yellow bell peppers.

Ingredients

Scale
  • 4 large yellow bell peppers
  • 1 cup cooked jasmine rice (or coconut rice)
  • 1 lb boneless, skinless chicken breast, cubed
  • 1 cup fresh pineapple chunks, diced
  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)
  • Salt and pepper, to taste
  • Olive oil (for brushing peppers)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers: Remove the tops, seeds, and membranes from each pepper. Brush the insides with olive oil.
  3. Sauté the aromatics: In a skillet, heat the sesame oil over medium heat. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  4. Cook the chicken: Add the cubed chicken to the skillet, cooking for about 5-6 minutes until golden brown and cooked through.
  5. Create the filling: Stir in the teriyaki sauce, soy sauce, and diced pineapple. Cook for 3 minutes.
  6. Mix with rice: Combine the cooked rice with half of the chicken and pineapple mixture in a bowl.
  7. Stuff the peppers: Spoon the rice mixture into each pepper, topped with the remaining chicken and pineapple mixture.
  8. Bake the stuffed peppers: Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes. Optionally broil for 2-3 minutes.
  9. Garnish and serve: Top with sesame seeds and sliced green onions.

Notes

For enhanced flavor, marinate the chicken in teriyaki sauce beforehand. You can also use pre-cooked chicken to save time.

Nutrition

Find it online: https://goandweb.com/teriyaki-chicken-pineapple-stuffed-peppers/