These Teriyaki Pineapple Chicken Stuffed Peppers are a fun and tasty meal! Juicy chicken mixed with sweet pineapple and savory teriyaki sauce make each bite burst with flavor!
Stuffed in vibrant bell peppers, they look great on your dinner table. I like to add a sprinkle of sesame seeds on top for extra crunch. You’ll want to make these again and again!
Key Ingredients & Substitutions
Bell Peppers: I recommend using red, yellow, or orange peppers for a sweeter taste. Green peppers can be used if you prefer a bit more bite, but the sweetness might not shine as much!
Chicken: Boneless, skinless chicken breast is a great choice for this recipe. If you’re looking for alternatives, diced turkey or even tofu can work well if you’re going for a meatless option.
Pineapple: Fresh pineapple adds brightness, but canned pineapple works just as well. Make sure to drain it well if using canned, so it doesn’t make the stuffing too watery.
Cheese: While mozzarella or Monterey Jack melts nicely, you could use a dairy-free cheese for a vegan version, or skip it entirely for a lighter dish!
Teriyaki Sauce: Store-bought is convenient, but if you want a homemade touch, combine soy sauce, brown sugar, garlic, and ginger. You can also adjust it to be less sweet by using low-sugar alternatives.
How Do I Ensure My Chicken is Cooked Just Right?
Cooking the chicken properly is key to a great filling! Here’s how to ensure it’s just right:
- Cut the chicken into small pieces for even cooking. Aim for 1/2-inch cubes.
- Cook in a hot skillet, which helps sear the surface and keeps juices locked in.
- Stir frequently to prevent sticking and ensure all pieces cook evenly.
- Check doneness by cutting into a piece; it should be white all the way through, not pink.
When making stuffed peppers, make sure the mixture is well-seasoned and heated through after combining with the rice and other ingredients. This creates a delicious filling!
Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- 1 lb (450g) boneless, skinless chicken breast, cut into small pieces
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup shredded mozzarella or Monterey Jack cheese (optional)
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon black pepper
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 35 minutes to cook, giving you a total of about 50 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be ready for the stuffed peppers when you’re done prepping!
2. Prepare the Bell Peppers:
Cut off the tops of the bell peppers and remove the seeds and membranes. Set the prepared peppers aside. You want them ready for a tasty filling!
3. Sauté the Onion and Garlic:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until they become fragrant and translucent, which should take about 3-4 minutes. Enjoy the yummy smell!
4. Cook the Chicken:
Now add the diced chicken to the skillet. Cook it for about 6-8 minutes, stirring occasionally, until the chicken is browned and fully cooked. No pink should remain—it’s all about that juicy goodness!
5. Mix in the Flavorful Ingredients:
Stir in the pineapple chunks, cooked rice, teriyaki sauce, soy sauce, grated ginger, and black pepper. Mix everything well and cook for another 2-3 minutes to allow the flavors to blend beautifully.
6. Prepare to Stuff:
Once combined, remove the skillet from the heat, and if you’d like cheesy goodness, stir in half of the shredded cheese. Get ready to stuff those peppers!
7. Stuff Each Pepper:
Take your prepared bell peppers and fill them generously with the chicken and pineapple mixture. Pack them tightly to ensure they hold together nicely!
8. Bake the Stuffed Peppers:
Place the stuffed peppers upright in a lightly greased baking dish. If you’d like, sprinkle the remaining cheese on top of each one. Cover loosely with aluminum foil and bake for 25 minutes.
9. Remove the Foil:
After 25 minutes, take off the foil and bake for an additional 10 minutes. You want the peppers to be tender and the cheese to be bubbly and golden—feel free to keep an eye on them!
10. Garnish and Serve:
Once baked, take them out of the oven and garnish with sesame seeds and sliced green onions for a nice crunch. Serve warm and enjoy the sweet and savory flavors of your tropical-inspired stuffed peppers!
FAQ for Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Different Types of Peppers?
Absolutely! While red, yellow, and orange bell peppers are sweeter, you can use green peppers for a more savory flavor. Just be aware that they may be less sweet than the others.
What Can I Substitute for Chicken?
If you’re looking for alternatives, diced turkey or shredded rotisserie chicken can work well. For a vegetarian option, try using tofu or tempeh. Just adjust the cooking time accordingly to ensure everything is heated through.
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or back in the oven. If reheating in the oven, cover with foil to prevent drying out and heat until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed pepper filling a day in advance. Just refrigerate it separately, then stuff the peppers and bake when you’re ready to serve. This can save a lot of time on busy nights!
