Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
If you’re craving a dish that’s bursting with vibrant flavors, textures, and a touch of tropical sweetness, you simply must try this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe. It combines tender ground chicken glazed in savory teriyaki, the juicy pop of pineapple, and fluffy rice all nestled inside colorful bell peppers, then crowned with melty mozzarella cheese. Each bite is a perfect harmony of sweet, salty, and umami goodness that’s bound to become a family favorite in your kitchen.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own magic to the dish. From the fresh bell peppers adding color and crunch to the perfectly seasoned chicken and sweet pineapple that offer a delightful balance, every component is key to making this recipe shine.
- 4 large bell peppers, halved and deseeded: Choose vibrant colors to create a visually stunning plate and tender vessels for your filling.
- 1 lb ground chicken: Lean and mild, it soaks up the teriyaki and ginger flavors beautifully for a juicy bite.
- 1 cup cooked rice: Use white, brown, or jasmine rice to add heartiness and a fluffy texture that complements the chicken.
- 1 cup diced pineapple (fresh or canned): This adds sweetness and a juicy pop, balancing the savory elements perfectly.
- ½ cup teriyaki sauce: Provides that signature umami glaze that ties the whole dish together with a savory-sweet punch.
- 2 garlic cloves, minced: Garlic brings warmth and depth to the chicken filling.
- 1 teaspoon grated ginger: Adds a fresh zing that brightens up every bite.
- ½ teaspoon salt: Enhances all the flavors without overpowering the natural ingredients.
- ¼ teaspoon black pepper: A subtle spice that adds a bit of kick.
- ½ cup shredded mozzarella cheese: Melts over the top for a creamy, golden finish that’s absolutely irresistible.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Prepare the Oven and Peppers
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake. Then slice your bell peppers in half and carefully remove the seeds, creating perfect little bowls to hold all that delicious filling. Arrange them cut side up in a baking dish—they’ll soon be the stars of the show!
Step 2: Cook the Chicken Filling
Heat a large skillet over medium heat and add the ground chicken along with the minced garlic and grated ginger. As the chicken cooks and browns, the garlic and ginger release their incredible aromas, infusing the meat with warm, lively notes. Break up the chicken with a spatula and cook until it’s fully done, about 5 to 7 minutes.
Step 3: Combine Rice, Pineapple, and Sauce
Once the chicken looks perfectly cooked, stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Let this mixture simmer for 2 to 3 minutes, allowing all the flavors to meld together and the pineapple to soften slightly. This is where the magic of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe really starts to take shape.
Step 4: Stuff the Peppers and Add Cheese
Spoon the savory-sweet chicken and rice mixture evenly into each prepared bell pepper half, filling them generously to the brim. Then sprinkle shredded mozzarella cheese over the top to create a luscious, creamy layer that will melt beautifully in the oven.
Step 5: Bake to Perfection
Cover your baking dish with foil and bake for 25 to 30 minutes, giving the peppers time to become tender while the filling cooks through and the flavors marry. Then remove the foil and bake uncovered for an additional 5 to 7 minutes to achieve a golden, bubbly cheese finish that looks as good as it tastes.
Step 6: Garnish and Serve
Once out of the oven, dress your stuffed peppers with chopped green onions and a sprinkle of sesame seeds for a fresh crunch and toasty nutty flavor. Serve these beauties piping hot to enjoy every warm, comforting bite of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe at its best.
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Garnishing the peppers with chopped green onions adds a bright, fresh, and slightly sharp note that balances the rich filling, while sesame seeds provide a beautiful toasted crunch and nutty aroma. These simple toppings elevate the dish’s presentation and flavor, making every bite feel special.
Side Dishes
The colorful and hearty nature of the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe means it can shine as a complete meal, but pairing it with a light green salad or steamed vegetables adds freshness and contrast. Consider crunchy snap peas, lightly sautéed bok choy, or a crisp cucumber salad to keep the meal balanced and vibrant.
Creative Ways to Present
If you want to wow your guests or family, serve the stuffed peppers in individual ramekins or on a platter garnished with fresh herbs and lime wedges for an extra pop of brightness. You can even top them with a drizzle of extra teriyaki sauce or a dollop of creamy avocado crema for an exciting twist on this favorite recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Pineapple Chicken & Rice Stuffed Peppers hold up wonderfully in the fridge for up to 3 days when stored in an airtight container. The flavors harmonize even more after resting, making it a perfect dish to enjoy as a quick, satisfying meal the next day.
Freezing
You can freeze these stuffed peppers by placing them in a freezer-safe container or wrapping them tightly in foil and plastic wrap. They will keep well for up to 2 months. When you want a comforting meal with minimal effort, just thaw them overnight in the fridge and reheat gently.
Reheating
To reheat, place the stuffed peppers in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, microwave them covered for 2-3 minutes on medium power, checking to avoid drying out, and restore their melty, soft texture.
FAQs
Can I use other types of meat in this Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe?
Absolutely! Ground turkey, pork, or even beef would work well as substitutes. Just keep in mind that the cooking times might vary slightly, so ensure the meat is fully cooked before stuffing the peppers.
Is it better to use fresh or canned pineapple?
Both fresh and canned pineapple work wonderfully in this recipe. Fresh pineapple adds a slightly firmer texture and vibrant brightness, while canned pineapple is convenient and offers consistent sweetness. Drain canned pineapple well to avoid making the filling too watery.
Can I prepare this dish gluten-free?
Yes! Make sure to use gluten-free teriyaki sauce, which is widely available in most stores or easy to make at home. The rest of the ingredients—chicken, rice, pineapple, veggies, and cheese—are naturally gluten-free.
How spicy is this recipe?
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe leans more towards sweet and savory without much heat. If you enjoy spice, consider adding red pepper flakes or a splash of Sriracha to the filling for a nice kick.
Can I make this recipe vegetarian?
Definitely! Substitute the ground chicken with a plant-based protein like crumbled tofu, tempeh, or a seasoned mix of beans and veggies. Adjust seasonings and cooking times accordingly for the best flavor and texture.
Final Thoughts
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is a joyful celebration of sweet and savory flavors wrapped up in a colorful, wholesome package. It’s perfect for weeknight dinners or impressing guests with minimal fuss. I can’t wait for you to try it and see how these simple, fresh ingredients transform into a dish full of warmth and happiness on every plate.
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a delicious and colorful dish featuring bell peppers filled with a savory mixture of ground chicken, rice, sweet pineapple, and tangy teriyaki sauce. Finished with melted mozzarella and garnished with green onions and sesame seeds, this recipe offers a perfect balance of sweet and savory flavors that’s easy to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Vegetables
- 4 large bell peppers, halved and deseeded
- 2 garlic cloves, minced
- Chopped green onions, for garnish
Main Ingredients
- 1 lb ground chicken
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup diced pineapple (fresh or canned)
- ½ cup teriyaki sauce
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dairy
- ½ cup shredded mozzarella cheese
Garnishes
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed peppers.
- Prepare Peppers: Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Place the pepper halves cut side up in a baking dish.
- Cook Chicken: Heat a large skillet over medium heat. Add the ground chicken along with minced garlic and grated ginger. Cook for 5-7 minutes, breaking the meat apart until it is browned and cooked through.
- Mix Filling: To the cooked chicken, add the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper. Stir well and cook for an additional 2-3 minutes to meld the flavors.
- Stuff Peppers: Spoon the chicken and rice mixture evenly into each bell pepper half, filling them generously to the top.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the stuffed peppers for a creamy, melty topping.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for another 5-7 minutes to allow the cheese to melt and turn golden brown.
- Garnish and Serve: After baking, garnish the stuffed peppers with chopped green onions and sesame seeds. Serve the peppers hot for a satisfying meal.
Notes
- You can use any variety of bell peppers (red, yellow, green, or orange) depending on your preference for sweetness and color.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the chicken mixture.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- For a lower-fat version, use part-skim mozzarella or reduce the cheese amount.
- Fresh pineapple adds a brighter flavor, but canned pineapple works well in a pinch—just drain it thoroughly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
