If you’re craving a vibrant, delicious, and healthy dish that’s bursting with flavor, these Teriyaki Pineapple Chicken Stuffed Peppers are your answer!
This recipe combines the savory-sweet magic of teriyaki sauce, juicy pineapple, and tender chicken, all nestled in colorful bell peppers.
It’s a perfect balance of wholesome ingredients and bold flavors, making it a standout for weeknight dinners or meal prep.
Why You’ll Love This Recipe
Bold Flavors: The sweet taste of pineapple mixed with savory teriyaki sauce makes a delicious combination.
Healthy and Wholesome: This dish includes lean chicken, fresh vegetables, and nutritious bell peppers.
Versatile: Great for family meals, meal prep, or hosting guests.
Customizable: You can easily change the recipe to include your favorite vegetables or grains.
Visually Stunning: Colorful bell peppers make this dish look as good as it tastes.
Ingredients
4 large bell peppers (red, yellow, or green, tops cut off and seeds removed)
1 lb ground chicken (or diced chicken breast for chunkier texture)
1 cup diced pineapple (fresh or canned, drained)
1/2 cup teriyaki sauce (store-bought or homemade, see recipe below)
1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
1/2 cup diced onion
1/2 cup diced carrots
2 cloves garlic, minced
1 tbsp sesame oil (for cooking)
2 tbsp soy sauce (low-sodium preferred)
1 tbsp honey (for extra sweetness)
1 tsp grated fresh ginger
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Homemade Teriyaki Sauce
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch (mixed with 1 tbsp water for thickening)
1 clove garlic, minced
1 tsp grated fresh ginger
Instructions
Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in the baking dish.
Cook the Filling: In a large skillet, heat sesame oil over medium heat. Add onion, carrots, and garlic, sautéing for 3-4 minutes until softened.
Add Chicken: Add ground chicken to the skillet and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Pour into the skillet with the chicken and stir.
Add Pineapple and Rice: Stir in diced pineapple and cooked rice. Cook for 2-3 minutes until the mixture is well-coated and heated through.
Stuff the Peppers: Spoon the chicken mixture into each bell pepper, packing it tightly. If you have extra filling, bake it in a small dish alongside the peppers.
Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve hot!
Tips
Choose Firm Bell Peppers: Pick peppers with flat bottoms so they can stand up easily.
Don’t Overcook the Peppers: Bake them until they are soft but still a bit crunchy to keep their shape.
Balance the Flavors: Taste the filling before stuffing the peppers and add more honey or soy sauce if needed.
Use a Muffin Tin: If your peppers can’t stand up, put them in a muffin tin for support.
Make it Quick: Use pre-cooked rice or store-bought teriyaki sauce to save time.
Variations and Substitutions
Protein Swap: Replace ground chicken with ground turkey, beef, or plant-based meat for a vegetarian option.
Grain Options: Change rice to quinoa, farro, or cauliflower rice for a low-carb choice.
Veggie Boost: Add chopped zucchini, mushrooms, or water chestnuts for more texture.
Spice it Up: Add red chili flakes or sriracha for some heat.
Gluten-Free: Make sure your soy sauce and teriyaki sauce are gluten-free for a completely gluten-free dish.
Low-Sodium: Use low-sodium soy sauce and cut back on added salt.
Serving Suggestions
Side Dishes: Serve with a fresh green salad, steamed broccoli, or roasted sweet potatoes for a balanced meal.
Toppings: Add extra teriyaki sauce or chopped cilantro for more flavor.
Beverages: Pair with iced green tea or cucumber mint water for a light, refreshing drink.
For Entertaining: Place the stuffed peppers on a platter and sprinkle with sesame seeds for a beautiful presentation.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the filling up to 2 days in advance and store it in an airtight container in the fridge.
Stuff the peppers the day of baking to keep them fresh.
Storing
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 2-3 minutes.
Freezing
Freeze unbaked stuffed peppers in a freezer-safe dish, tightly wrapped, for up to 3 months.
To cook, thaw in the fridge overnight and bake as directed, adding 5-10 minutes to the baking time.
FAQs
Q. Can I use canned pineapple?
Yes, just drain it well to avoid excess liquid in the filling.
Q. How do I make this dish vegetarian?
Swap the chicken for plant-based meat or extra veggies like mushrooms or tofu.
Q. Can I use different colored bell peppers?
Absolutely! Red, yellow, and green peppers all work great and add visual appeal.
Q. Is this recipe gluten-free?
Yes, if you use gluten-free soy sauce and teriyaki sauce.
Q. How can I make the filling less sweet?
Reduce the honey or use less pineapple for a more savory flavor.
Conclusion
In conclusion, these Teriyaki Pineapple Chicken Stuffed Peppers are a game-changer for anyone looking to whip up a healthy, flavorful, and visually appealing meal.
With the perfect blend of sweet pineapple, savory teriyaki, and tender bell peppers, this dish is sure to become a family favorite.
Whether you’re meal prepping for the week or hosting a dinner party, this recipe is versatile, easy to customize, and guaranteed to impress.
Try it today and enjoy a burst of Asian-inspired flavors in every bite!
Read More:- Taco Stuffed Peppers
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 lb ground chicken
- 1 cup diced pineapple
- 1/2 cup teriyaki sauce
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 2 green onions chopped
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Slice tops off bell peppers, remove seeds, and place in the dish.
- Heat sesame oil in a skillet. Sauté onion, carrots, and garlic for 3-4 minutes.
- Add chicken and cook until browned, about 5-7 minutes.
- Mix teriyaki sauce ingredients and add to skillet with pineapple and rice. Cook 2-3 minutes.
- Stuff peppers with the mixture.
- Cover with foil and bake for 25-30 minutes. Uncover and bake 10 more minutes.
- Garnish with sesame seeds and green onions. Serve hot.
