Introduction
Elevate your dinner game with these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers! Bursting with flavor, these vibrant stuffed peppers are filled with tender chicken, sweet pineapple, fluffy rice, and a tangy teriyaki sauce that ties everything together. This dish is not only visually appealing but also incredibly satisfying and nutritious, making it a perfect choice for family dinners, meal prep, or even entertaining guests.
Imagine biting into a perfectly roasted bell pepper that’s packed with a savory filling of chicken and rice, complemented by the sweetness of pineapple and the umami of teriyaki sauce. Each bite is a delightful blend of textures and flavors that will transport your taste buds to a tropical paradise. Plus, this recipe is quick and easy to prepare, making it an excellent option for busy weeknights!
Why You’ll Love This Recipe
- Flavorful Combination: The sweet and savory teriyaki sauce pairs perfectly with the pineapple and chicken, creating a mouthwatering filling.
- Nutritious and Wholesome: Packed with protein, vegetables, and whole grains, this dish is a balanced meal in one.
- Customizable: Feel free to add your favorite vegetables or adjust the spice level to suit your taste.
- Easy to Prepare: With simple steps and minimal prep time, this recipe can be on the table in about 30 minutes.
- Perfect for Meal Prep: These stuffed peppers can be made ahead of time and stored for easy lunches or dinners throughout the week.
Ingredients List
Here’s what you’ll need to create these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers:
For the Stuffed Peppers:
- ✔️ 🔹 4 large bell peppers (any color)
- ✔️ 🔹 1 pound boneless, skinless chicken breasts, diced
- ✔️ 🔹 1 cup cooked rice (white or brown)
- ✔️ 🔹 1 cup pineapple chunks (fresh or canned, drained)
- ✔️ 🔹 1/2 cup teriyaki sauce
- ✔️ 🔹 1 tablespoon olive oil
- ✔️ 🔹 1/2 teaspoon garlic powder
- ✔️ 🔹 1/2 teaspoon ginger powder (or 1 teaspoon fresh ginger, grated)
- ✔️ 🔹 1/4 teaspoon black pepper
- ✔️ 🔹 1/4 cup green onions, chopped (for garnish)
Note: For precise measurements, please refer to the recipe card at the end of this article.
Step-by-Step Directions
1. Preheat Oven
- Set Temperature: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers
- Cut the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
3. Cook the Chicken
- Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, ginger powder, and black pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
4. Combine the Filling
- Mix Ingredients: In a large bowl, combine the cooked chicken, cooked rice, pineapple chunks, and teriyaki sauce. Stir until well mixed.
5. Stuff the Peppers
- Fill Peppers: Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
6. Bake
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
7. Serve
- Garnish and Enjoy: Remove from the oven and let cool slightly. Garnish with chopped green onions before serving.
Pro Tip: For a cheesy twist, sprinkle shredded cheese on top of the stuffed peppers during the last 5 minutes of baking!
Variations & Substitutions
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe can be easily modified to suit your tastes. Here are some variations and substitutions to consider:
- Vegetarian Option: Substitute the chicken with diced tofu or chickpeas for a plant-based version.
- Different Grains: Use quinoa, cauliflower rice, or farro instead of traditional rice for added nutrition.
- Spicy Kick: Add diced jalapeños or a splash of sriracha to the filling for some heat.
- Other Vegetables: Incorporate diced carrots, peas, or corn into the filling for added color and nutrition.
Storage & Reheating Instructions
To keep your Teriyaki Pineapple Chicken & Rice Stuffed Peppers fresh, follow these storage tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the stuffed peppers before or after baking. If freezing before baking, wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before baking.
- Reheating: To reheat, place the stuffed peppers in a microwave-safe dish and heat until warmed through. You can also reheat in the oven at 350°F (175°C) until heated through.
FAQs
Can I use frozen chicken?
Yes! You can use frozen chicken, but make sure to thaw it completely before cooking.
What type of bell peppers are best for stuffing?
Any color of bell pepper works well, but larger peppers like green, red, or yellow are ideal for stuffing.
Can I make these ahead of time?
Absolutely! You can prepare the filling and stuff the peppers in advance, then bake them when you’re ready to eat.
What can I serve with stuffed peppers?
These stuffed peppers are a complete meal on their own, but you can serve them with a side salad or steamed vegetables for added nutrition.
How do I know when the peppers are done?
The peppers are done when they are tender and the filling is heated through, usually after about 30-40 minutes of baking.
Conclusion
Treat yourself and your family to these delicious Teriyaki Pineapple Chicken & Rice Stuffed Peppers! With their vibrant flavors and wholesome ingredients, they make for a satisfying and nutritious meal that everyone will love.
Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more tasty recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your cooking adventure! 🌶️🍍🍗
