These Teriyaki Pineapple Chicken Stuffed Peppers are a colorful and tasty dish! The sweet and tangy teriyaki chicken mixed with juicy pineapple fills bell peppers for a fun twist.
They’re like little flavor-packed boats! I love to serve them with rice, making dinner both colorful and satisfying. Plus, who doesn’t enjoy a meal that you can eat with your hands? 😊
Key Ingredients & Substitutions
Bell Peppers: Use red, yellow, or orange bell peppers for sweetness. Green peppers can work, too, if you prefer a slight bitterness. Don’t have bell peppers? Zucchini or tomatoes can be great alternatives to stuff!
Chicken: Boneless, skinless chicken breasts are the classic choice, but ground chicken, turkey, or even tofu make great substitutes. They all absorb the flavors nicely.
Pineapple: Fresh pineapple adds a bright taste, but canned pineapple is perfectly fine and very convenient. Just drain it well! You could also try mango for a different flavor twist.
Teriyaki Sauce: This is key for flavor! If you’re looking for a lower-sodium option, use a reduced-sodium teriyaki sauce. You can also use homemade sauce made with soy sauce, sugar, and ginger.
How Do I Cook Chicken Perfectly for Stuffed Peppers?
Cooking chicken just right keeps it juicy and tender. Here are the steps to ensure it’s perfectly done:
- Start by heating your olive oil in the skillet before adding the chicken. This helps sear the meat.
- Make sure to cut the chicken into small, even pieces to cook it uniformly.
- Cook over medium heat and allow the chicken to brown before stirring. This helps lock in flavor.
- Check for doneness—chicken is done when it reaches an internal temperature of 165°F (75°C).
- Let it rest for a few minutes before mixing it with the other ingredients. This lets the juices redistribute for extra tenderness.
How to Make Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange), halved and seeded
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white or brown rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/4 teaspoon ground ginger (optional)
- Salt and pepper, to taste
For Garnishing:
- 2 green onions, sliced
- Sesame seeds
Time Needed:
This recipe will take about 15 minutes to prepare and around 30 minutes to cook. In total, you’ll be spending about 45 minutes to create these tasty stuffed peppers!
Step-by-Step Instructions:
1. Prepare the Peppers:
First, preheat your oven to 375°F (190°C). While it’s heating up, take your bell peppers, slice them in half lengthwise, and remove the seeds and membranes. This not only makes them safe to eat but also gives you a perfect vessel for stuffing! Place the halved peppers cut side up in a baking dish.
2. Cook the Chicken:
Next, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet, cooking them until they become fragrant and translucent, which takes about 2-3 minutes. Then, add the diced chicken, seasoning it with salt, pepper, and ground ginger if you’re using it. Cook this mixture until the chicken is nicely browned and cooked through—about 6-8 minutes should do the trick!
3. Add Sauces and Mix:
Once the chicken is cooked, pour in the teriyaki sauce and soy sauce. Stir everything together until the chicken is well coated with the sauces. Allow the mixture to cook for an additional 2 minutes, which will help thicken the sauce slightly.
4. Combine and Stuff:
Now, take the skillet off the heat and stir in the pineapple chunks and cooked rice, mixing them all together until well combined. Next, generously spoon this flavorful chicken and pineapple mixture into each bell pepper half.
5. Bake the Peppers:
Cover your baking dish with foil and pop it in the oven. Bake for about 25-30 minutes, or until the peppers are tender and cooked through. If you want a little color on top, remove the foil and bake for another 5 minutes.
6. Garnish and Serve:
Once out of the oven, let them cool for a minute. Before serving, garnish your stuffed peppers with sliced green onions and a sprinkle of sesame seeds for a nice touch. Enjoy your delicious and colorful Teriyaki Pineapple Chicken Stuffed Peppers!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use a Different Protein?
Absolutely! You can substitute boneless, skinless chicken with ground turkey, beef, or even tofu for a vegetarian option. Just make sure to cook it thoroughly before mixing it with the other ingredients.
What If I Don’t Have Fresh Pineapple?
No problem! Canned pineapple works perfectly fine; just make sure to drain it well. If you’re looking for a different flavor, mango or peach can also be a delightful alternative.
Can I Prepare These Peppers Ahead of Time?
Yes! You can prepare the stuffing mixture a day in advance and store it in the refrigerator. When you’re ready to cook, stuff the peppers and bake as directed. This makes for a quick weeknight meal!
How Do I Store Leftover Stuffed Peppers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or heat in the oven until warmed through.
