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Teriyaki Chicken Stuffed Peppers with Pineapple

Teriyaki Chicken Stuffed Peppers with Pineapple
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Teriyaki Chicken Stuffed Peppers with Pineapple is a vibrant and delicious meal combining tender teriyaki-glazed chicken, juicy pineapple chunks, and colorful bell peppers. This balanced dish offers a perfect blend of sweet and savory flavors, making it an easy, nutritious, and family-friendly option ideal for weeknights or casual gatherings.

Ingredients

Scale

Main Ingredients

  • 4 large bell peppers (red, yellow, or orange)
  • 1 lb chicken breast, cubed
  • 1 cup teriyaki sauce
  • 1 cup pineapple chunks (fresh or canned)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, chopped (for garnish and filling)
  • 1 cup cooked rice or quinoa (optional)
  • 1 tablespoon oil (for sautéing)

Instructions

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, carefully remove seeds and membranes, then place them upright in a baking dish, ready to be filled.
  2. Cook the Chicken Filling: Heat oil in a pan over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1 minute. Add the cubed chicken and cook, stirring occasionally, until browned and no longer pink, approximately 5-7 minutes.
  3. Incorporate Teriyaki Sauce and Pineapple: Pour in the teriyaki sauce and stir to coat the chicken evenly. Add pineapple chunks and cook for an additional 2-3 minutes, allowing the flavors to meld and the pineapple to warm through.
  4. Combine with Rice (Optional): If using cooked rice or quinoa, fold it gently into the chicken mixture to create a hearty and balanced stuffing.
  5. Stuff and Bake: Generously fill each prepared bell pepper with the chicken mixture. Cover the baking dish with foil and bake for 25-30 minutes until the peppers are tender but still hold their shape.
  6. Garnish and Serve: Remove the peppers from the oven and sprinkle with chopped green onions before serving to add a fresh and crisp finish.

Notes

  • Choose firm bell peppers to ensure they hold their shape during baking.
  • Marinate the chicken in teriyaki sauce for 15-30 minutes beforehand for more intense flavor.
  • Use fresh pineapple whenever possible for brighter, fresher taste and texture.
  • Do not overfill the peppers; leave some space for even cooking and to prevent overflow.
  • Cover the baking dish with foil while baking to keep the peppers moist and filling tender.
  • Use a meat thermometer to ensure the chicken reaches 165°F for food safety.
  • Optional garnishes include toasted sesame seeds and extra teriyaki sauce drizzle.

Nutrition

Keywords: teriyaki chicken stuffed peppers, pineapple stuffed peppers, baked stuffed peppers, easy weeknight dinner, gluten free stuffed peppers, sweet and savory chicken peppers

Find it online: https://sophiemelody.com/teriyaki-chicken-stuffed-peppers-with-pineapple/