Name: Pineapple Teriyaki Chicken Stuffed Bell Pepper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian Fusion
Ingredients: 4 large bell peppers (any color), tops cut off and seeds removed; 1 lb boneless, skinless chicken breast, diced; 1 cup fresh pineapple chunks; 1/2 cup cooked jasmine rice; 1/4 cup teriyaki sauce; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 green onions, chopped (for garnish); Salt and pepper to taste; Sesame seeds for garnish (optional)

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Pineapple Teriyaki Chicken Stuffed Bell Pepper a vibrant and flavorful dish where juicy bell peppers are stuffed with tender chicken glazed in sweet and tangy pineapple teriyaki sauce, perfect for a wholesome and colorful meal.

Ingredients

4 large bell peppers (any color), tops cut off and seeds removed

1 lb boneless, skinless chicken breast, diced

1 cup fresh pineapple chunks

½ cup cooked jasmine rice

¼ cup teriyaki sauce

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 green onions, chopped (for garnish)

Salt and pepper to taste

Sesame seeds for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent—about 3 minutes.

Add the diced chicken to the skillet. Season with salt and pepper, then cook until the chicken is no longer pink, around 6-7 minutes.

Stir in the fresh pineapple chunks, cooked jasmine rice, and teriyaki sauce. Cook for another 2-3 minutes to blend the flavors and allow the sauce to thicken slightly.

Stuff each bell pepper with the chicken mixture and stand them upright in a baking dish.

Cover the dish loosely with foil and bake for 25-30 minutes, or until the peppers are tender.

Remove the foil and bake for an additional 5 minutes to brown the tops slightly.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and around 35 minutes to cook, totaling approximately 50 minutes from start to finish.

Variations

I like to switch things up by using different types of rice like brown rice or quinoa for added texture and nutrition. For a spicier kick, adding a dash of chili flakes or sriracha to the teriyaki sauce works perfectly. If I want a vegetarian version, I substitute chicken with tofu or mushrooms and use a plant-based teriyaki sauce. You can also experiment with different bell pepper colors for a more vibrant presentation.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the stuffed peppers with foil and warm them in the oven at 350°F (175°C) for about 15-20 minutes, or microwave them for 2-3 minutes until heated through. Reheating gently helps keep the peppers tender and the filling juicy.

FAQs

Can I use frozen pineapple instead of fresh?

Yes, frozen pineapple works well. Just thaw and drain any excess juice before adding it to the chicken mixture to avoid making it too watery.

Can this recipe be made ahead of time?

Absolutely. You can prepare the filling and stuff the peppers a day ahead, then bake them just before serving.

What can I substitute for jasmine rice?

Brown rice, quinoa, or even cauliflower rice are great alternatives depending on your preference and dietary needs.

Is this recipe gluten-free?

Yes, if you use a gluten-free teriyaki sauce, this recipe is naturally gluten-free.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs can be used for a juicier, more flavorful result. Just adjust the cooking time as needed to ensure they’re fully cooked.

Conclusion

I find that Pineapple Teriyaki Chicken Stuffed Bell Peppers make a perfect balance of sweet and savory flavors wrapped in a colorful, healthy package. It’s a meal that feels both comforting and fresh, great for weeknights or casual dinner parties. I hope you enjoy making and eating it as much as I do.

Recipe:

Pineapple Teriyaki Chicken Stuffed Bell Pepper

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A vibrant and flavorful dish where juicy bell peppers are stuffed with tender chicken glazed in sweet and tangy pineapple teriyaki sauce, perfect for a wholesome and colorful meal.

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent—about 3 minutes.
Add the diced chicken to the skillet. Season with salt and pepper, then cook until the chicken is no longer pink, around 6-7 minutes.
Stir in the fresh pineapple chunks, cooked jasmine rice, and teriyaki sauce. Cook for another 2-3 minutes to blend the flavors and allow the sauce to thicken slightly.
Stuff each bell pepper with the chicken mixture and stand them upright in a baking dish.
Cover the dish loosely with foil and bake for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to brown the tops slightly.
Garnish with chopped green onions and sesame seeds before serving.