Description
Savory “Teriyaki Pineapple Chicken & Rice Stuffed Peppers” blend sweet Hawaiian flavors with hearty comfort. Colorful bell peppers filled with juicy chicken, caramelized pineapple, and perfectly seasoned rice promise a delicious culinary adventure for dinner enthusiasts.
Ingredients
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 cups cooked rice (white or brown)
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup shredded mozzarella or Monterey Jack cheese (optional for topping)
- ¼ cup chopped green onions
- ¼ cup shredded carrots (optional)
- 1 tbsp olive oil
- Salt and pepper, to taste
- ⅓ cup soy sauce (low sodium preferred)
- 2 tbsps honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tbsp water (for thickening)
Instructions
- Preparation: Warm the oven to 375°F (190°C), positioning a baking dish with hollowed peppers ready for filling.
- Protein Searing: In a skillet over medium-high heat, sauté chicken with seasoning until thoroughly cooked and golden, developing rich flavor profiles.
- Sauce Crafting: Blend teriyaki elements in a saucepan, simmering soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Incorporate cornstarch to create a glossy, thickened sauce with complex undertones.
- Filling Assembly: Combine perfectly cooked rice, seared chicken, sweet pineapple chunks, vibrant green onions, and crisp carrots. Fold in three-quarters of the teriyaki sauce, ensuring every ingredient is generously coated.
- Pepper Stuffing: Carefully fill each bell pepper with the aromatic mixture, optionally crowning with melting cheese for additional richness.
- Baking Process: Shield the baking dish with foil, roasting for 30 minutes. Uncover and continue baking for an additional 10 minutes, allowing peppers to become tender and cheese to transform into a golden, bubbling topping.
- Presentation: Finish by drizzling remaining teriyaki sauce and garnishing with fresh green onions or toasted sesame seeds for a vibrant, restaurant-quality result.
Notes
- Slice pepper bottoms flat to ensure stable standing and even cooking in the baking dish.
- Adjust teriyaki sauce sweetness by gradually adding honey, tasting as you go to match personal preference without overwhelming other flavors.
- Substitute chicken with tofu, shrimp, or plant-based protein alternatives for dietary variations while maintaining recipe’s core flavor profile.
- Pat chicken and pineapple dry before mixing to prevent excess liquid from making filling soggy, ensuring a perfectly textured stuffed pepper.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg