Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Teriyaki Pineapple Chicken and Rice Stuffed Peppers are a delightful blend of sweet and savory flavors, making them the perfect cozy dinner for any occasion. This dish features tender shredded chicken mixed with juicy pineapple and fluffy rice, all encased in vibrant bell peppers. Not only do these stuffed peppers look stunning on the plate, but they also provide a healthy balance of protein, fiber, and essential nutrients. Easy to prepare in just under an hour, they make an excellent choice for busy weeknights or meal prep for the week ahead. Enjoy them as a family meal or impress your guests at your next dinner party.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (white or brown)
- 1/2 cup diced pineapple (fresh or canned)
- 1/4 cup teriyaki sauce
- 4 large bell peppers (any color)
- Olive oil
- Optional: shredded mozzarella or cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off their tops and removing seeds. Place them in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add shredded chicken, teriyaki sauce, diced pineapple, ginger, salt, and pepper; cook until heated through.
- Stir in cooked rice until well combined. Fill each pepper with the mixture, pressing down gently.
- Drizzle olive oil over the stuffed peppers and cover the dish with foil. Bake for 25-30 minutes.
- Optional: Remove foil during the last 5 minutes to crisp the tops. Add cheese if desired and bake until melted.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg