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Teriyaki Pineapple Chicken & Rice Stuffed Peppers Delight

Colorful stuffed peppers filled with tender teriyaki chicken, pineapple, and rice for a tropical-inspired dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 stuffed peppers
Course: Dinner, Main Course
Cuisine: Asian Fusion, Hawaiian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers halved and seeded
  • 2 cups cooked rice
  • 2 cups diced chicken breast fully cooked
  • 1 cup pineapple chunks drained
  • 1 cup teriyaki sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar optional
  • 2 cloves garlic minced
  • 0.5 cup diced onion
  • 1 tsp sesame oil
  • salt and pepper to taste
Garnish
  • sliced green onions
  • sesame seeds

Equipment

  • Baking dish
  • Large skillet
  • Cutting board
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice peppers in half and remove seeds.
  3. Roast pepper halves for 10 minutes to soften.
  4. Heat sesame oil in a skillet and cook onions and garlic.
  5. Stir in cooked, diced chicken.
  6. Add teriyaki sauce, soy sauce, and brown sugar.
  7. Mix in pineapple chunks and cooked rice.
  8. Stir until warm and fully coated.
  9. Scoop filling into roasted pepper halves.
  10. Bake stuffed peppers for 15–20 minutes.
  11. Garnish with sesame seeds and green onions before serving.

Notes

For extra flavor, brush peppers with teriyaki before baking. You can use quinoa or brown rice as a substitute.