These Teriyaki Pineapple Chicken Stuffed Peppers are fun and tasty! Sweet pineapple and savory chicken combine for a delicious filling packed into colorful bell peppers.
Each bite is a nice mix of flavors, and they look so pretty on the plate! I love serving these for dinner when I want to impress my family without too much hassle. Yum! 🌈
Key Ingredients & Substitutions
Bell Peppers: I love using colorful bell peppers, as they are not only tasty but also add a pop of color to the dish. Green peppers are a bit bitter, so I prefer red, yellow, or orange for sweetness. You could also use zucchini or eggplant if you want a low-carb option!
Chicken: Diced chicken breast works best for this recipe, but you can substitute with ground turkey or even tofu for a vegetarian twist. Cooked shredded chicken or rotisserie chicken will also save you time and still taste great!
Pineapple: Fresh pineapple adds a nice crunch and sweetness, but canned pineapple is a perfect substitution when fresh isn’t available. Just be sure to drain it well so it doesn’t make the filling too soggy. You can also swap pineapple for mango or bell pepper if you prefer.
Teriyaki Sauce: If you’re looking for a gluten-free option, try using tamari instead. I personally love homemade teriyaki sauce, but store-bought works just fine for ease. For less sweetness, go for a low-sugar version.
How Do I Make Sure the Peppers Are Just Right?
Getting the bell peppers just perfect is key to this dish. Here’s how I do it:
- Blanch the peppers briefly in boiling water for 3-4 minutes. This helps them soften and ensures they cook evenly in the oven.
- When they’re out of the pot, let them drain upside down to avoid excess moisture. This keeps the filling from becoming too watery.
- Be careful not to overbake your peppers. They should be tender but still hold their shape. Watch them closely during the last few minutes of baking!
With these tips, your peppers will come out colorful and delicious every time! Enjoy cooking!
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, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce, plus extra for drizzling
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 cup shredded mozzarella or cheddar cheese (optional)
- 2 green onions, sliced for garnish
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes for preparation and another 30 minutes for cooking. In total, you’ll need about 45 minutes to get these Teriyaki Pineapple Chicken Stuffed Peppers on the table, so they’re perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Oven and Peppers:
First, preheat your oven to 375°F (190°C). While that’s heating up, bring a pot of water to boil. Carefully add the bell peppers and blanch them for about 3-4 minutes. This will make them a little softer and ready for stuffing. Once done, remove them from the water and set them down upside down to drain.
2. Cook the Chicken Mixture:
Next, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and minced garlic, stirring for 2-3 minutes until they become fragrant. Now, add the diced chicken, seasoning with salt and pepper. Cook this for about 6-7 minutes until the chicken is browned and cooked through.
3. Combine the Filling:
Once the chicken is well-cooked, stir in the fresh pineapple chunks, cooked rice, and 1/2 cup of teriyaki sauce. Cook everything together for another 2-3 minutes so all the flavors mix nicely.
4. Stuff the Peppers:
Remove your skillet from heat and take a spoon to fill each hollow bell pepper with the delicious chicken mixture evenly. If you’d like, sprinkle some cheese over the tops of the stuffed peppers.
5. Bake the Stuffed Peppers:
Place the stuffed peppers upright in a baking dish and cover them with foil. Bake in your preheated oven for 20-25 minutes until the peppers are nice and tender. When they’re cooked, remove the foil and drizzle some extra teriyaki sauce over the top, then return them to the oven uncovered for an additional 5 minutes to meld those yummy flavors.
6. Serve and Enjoy!
When they’re done baking, take the peppers out of the oven and let them cool for just a moment. Garnish your stuffed peppers with sliced green onions and sesame seeds before serving. These Teriyaki Pineapple Chicken Stuffed Peppers are now ready to be enjoyed!
Enjoy every colorful and tasty bite of your Teriyaki Pineapple Chicken Stuffed Peppers!
FAQ About Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Other Proteins in This Recipe?
Absolutely! You can substitute the chicken with ground turkey, cooked shredded chicken, or even tofu for a vegetarian option. Just make sure to adjust the cooking time based on the protein you choose to ensure it’s fully cooked.
Can I Make These Stuffed Peppers Ahead of Time?
Yes, you can prepare the stuffed peppers in advance. Simply assemble the filling and stuff the peppers, then cover and refrigerate them for up to 24 hours before baking. When you’re ready to cook, just take them out of the fridge, let them sit for about 30 minutes at room temperature, and then bake as directed!
What Should I Do with Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or bake them in the oven at 350°F (175°C) until warmed through, adding a splash of additional teriyaki sauce if desired to keep them moist.
Can I Substitute Different Vegetables for the Peppers?
Yes, if you prefer a different base, you can use large zucchini or hollowed-out eggplants as alternatives to bell peppers. Just keep in mind that cooking times may vary based on the vegetable used, so check for doneness accordingly!
