If you are craving a dish that brilliantly balances sweet, savory, and vibrant flavors, the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is your new best friend in the kitchen. This dish combines tender ground chicken marinated in teriyaki glaze, juicy pineapple chunks bursting with tropical sweetness, and fluffy rice all nestled in colorful bell pepper halves. It’s a delightful, colorful meal that not only looks stunning on the plate but also offers a symphony of tastes and textures with every bite. Perfect for an easy weeknight dinner or impressing guests, these stuffed peppers are a bright fusion of flavors you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe lies in its straightforward but thoughtfully chosen ingredients. Each element plays a crucial role—from the freshness and crunch of the bell peppers to the warm, savory comfort of the chicken and rice filling. Let’s break down what you’ll need to create this delicious masterpiece.
- 4 large bell peppers, halved and deseeded: These create the perfect colorful and edible vessels for the filling, adding a crisp, fresh texture.
- 1 lb ground chicken: A lean protein that absorbs the bold teriyaki and pineapple flavors beautifully.
- 1 cup cooked rice (white, brown, or jasmine): Adds heartiness and soaks up the sauce to create a luscious filling.
- 1 cup diced pineapple (fresh or canned): Introduces a tangy sweetness that brightens the whole dish.
- ½ cup teriyaki sauce: The savory-sweet anchor that ties all the ingredients together with umami richness.
- 2 garlic cloves, minced: Gives the chicken mixture a fragrant punch of flavor.
- 1 teaspoon grated ginger: Adds a subtle warmth and zest that complements the teriyaki perfectly.
- ½ teaspoon salt: Essential for seasoning and enhancing the natural flavors.
- ¼ teaspoon black pepper: A gentle spice kick to balance sweetness.
- ½ cup shredded mozzarella cheese: Melts on top to create a gooey, golden crust that makes each bite extra comforting.
- Chopped green onions: Fresh garnish that adds color and a mild onion crunch.
- Sesame seeds: A final sprinkle for nutty flavor and visual appeal.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Prep Your Peppers
Start by washing and slicing your bell peppers in half, then carefully removing all the seeds. Arranging them cut side up in a baking dish not only looks inviting but ensures they stay juicy while baking. This simple prep step sets the stage for your beautifully stuffed peppers.
Step 2: Cook the Chicken Mixture
Heat a large skillet over medium heat and add the ground chicken along with the minced garlic and grated ginger. Stir and break up the meat as it cooks, allowing the garlic and ginger to infuse their aroma fully. Cooking until the chicken browns creates a savory base for your filling.
Step 3: Combine the Filling Ingredients
Once the chicken is cooked through, stir in the cooked rice, diced pineapple, and teriyaki sauce alongside the salt and pepper for seasoning. Sauté this mixture for a few minutes so the flavors meld and the pineapple softens just slightly, making the filling irresistibly delicious and moist.
Step 4: Stuff the Peppers
Generously spoon the flavorful chicken and rice mixture into each pepper half, filling them to the brim. This is the fun part where the vibrant colors and enticing aromas start to come together, promising a delightful meal ahead.
Step 5: Add Cheese and Bake
Sprinkle shredded mozzarella cheese evenly over each stuffed pepper. Cover the baking dish with foil to keep the peppers moist and bake at 375°F (190°C) for about 25-30 minutes until they are tender. Remove the foil in the last few minutes to let the cheese bubble and brown to perfection—that golden finish is pure magic.
Step 6: Garnish and Serve
Once out of the oven, a sprinkle of chopped green onions and toasted sesame seeds adds a fresh and nutty touch that elevates the dish visually and in flavor. Serve these warm, hearty stuffed peppers fresh and enjoy the explosion of teriyaki and pineapple with every bite.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Adding chopped green onions and sesame seeds on top not only enhances the look of your Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe but introduces a lovely contrast of texture and bursts of freshness with every forkful. These simple touches really round out the dish beautifully.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or steamed Asian-style vegetables like bok choy or snap peas adds a refreshing balance and extra nutrition. Light sides keep the focus on the stuffed peppers while complementing the sweet-savory flavor profile effortlessly.
Creative Ways to Present
For a fun twist, serve the stuffed peppers on a bed of sesame-nori rice or alongside a drizzle of spicy mayo for an extra kick. You can also use colorful mini bell peppers as bite-sized appetizers or place them in individual ramekins for a visually appealing dinner presentation. The Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe really invites creativity on the plate.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal just as exciting and convenient.
Freezing
You can freeze the stuffed peppers either before or after baking. Wrap each pepper well with plastic wrap and foil, or store them in freezer-safe containers. They keep well for up to 2 months. When ready, thaw overnight in the fridge for best results before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until heated through to retain that lovely baked texture and melted cheese. Alternatively, microwave them covered with a damp paper towel for a quicker option, although the oven method keeps the peppers firmer and tastier.
FAQs
Can I use another type of meat instead of ground chicken?
Absolutely! Ground turkey or pork are excellent substitutes and also absorb the teriyaki and pineapple flavors well. Just adjust the cooking time if needed to ensure the meat is fully cooked.
What type of rice works best in this recipe?
White, brown, or jasmine rice all work wonderfully. Jasmine rice adds a fragrant aroma that pairs well with the teriyaki sauce, while brown rice offers a nuttier flavor and more chewiness.
Can this recipe be made vegetarian?
Yes! Swap out the ground chicken for cooked lentils, crumbled tofu, or a plant-based ground “meat” substitute to keep the delicious flavors while accommodating a vegetarian diet.
Is fresh pineapple better than canned for this recipe?
Both work beautifully. Fresh pineapple offers a brighter, juicier sweetness, while canned pineapple is super convenient and still delicious. Just make sure to drain canned pineapple well to avoid excess moisture.
How spicy is this dish? Can it be made spicier?
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is mild and crowd-pleasing by default. If you enjoy heat, you can easily add chopped fresh chili, a dash of chili flakes, or serve with a spicy dipping sauce alongside.
Final Thoughts
The Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is a vibrant and satisfying dish that combines simple ingredients into a delicious flavor celebration. Whether you’re cooking for your family or looking to wow friends, these stuffed peppers bring warmth, color, and a wonderful mix of sweet and savory that everyone will adore. I can’t wait for you to try this recipe and make it a staple in your dinner rotation—it’s a true crowd favorite that you’ll return to time and again!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Description
These Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine juicy bell peppers with a savory ground chicken and pineapple filling, enhanced with teriyaki sauce, garlic, and ginger. Topped with melted mozzarella cheese and garnished with green onions and sesame seeds, this dish offers a perfect balance of sweet, savory, and tangy flavors, all baked to tender perfection in under an hour.
Ingredients
Stuffed Peppers:
- 4 large bell peppers, halved and deseeded
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat the oven: Set your oven temperature to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Slice each bell pepper in half lengthwise and carefully remove all seeds. Arrange the halves cut side up in a baking dish to be filled later.
- Cook the chicken: Heat a large skillet over medium heat. Add ground chicken, minced garlic, and grated ginger. Cook for 5-7 minutes, breaking the chicken apart with a spoon, until fully browned and cooked through.
- Mix the filling: Stir in cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper into the cooked chicken. Continue cooking for 2-3 minutes to let all the flavors meld together.
- Stuff the peppers: Generously spoon the chicken and rice mixture into each hollowed bell pepper half, filling them evenly.
- Add cheese: Sprinkle shredded mozzarella cheese over the top of each stuffed pepper for a creamy, melty finish.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the peppers become tender. Remove the foil and bake for another 5-7 minutes to allow the cheese to melt and turn golden brown.
- Garnish and serve: Once baked, garnish the stuffed peppers with chopped green onions and sesame seeds. Serve hot and enjoy a flavorful, wholesome meal.
Notes
- You can substitute ground chicken with ground turkey or lean pork if preferred.
- Leftover cooked rice works perfectly to save time.
- Using fresh pineapple adds more texture, but canned pineapple drained well works too.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- To make this dish gluten-free, ensure your teriyaki sauce is gluten-free certified.
