Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delightful dish featuring bell peppers filled with a warm mixture of shredded chicken, cooked rice, teriyaki sauce, and diced pineapple, baked to perfection.
Ingredients
For the Base
- 2 large boneless, skinless chicken breasts shredded
- 1 cup cooked rice white or brown
- 1/2 cup diced pineapple fresh or canned, drained
For Flavoring
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1/4 cup teriyaki sauce
For Cooking & Assembly
- 1 tablespoon olive oil for cooking
- 4 large bell peppers any color, tops cut off and seeds removed
- 1 tablespoon olive oil for drizzling
- 1/4 cup shredded mozzarella or cheddar cheese optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Stand them upright in a baking dish. Drizzle the insides or tops lightly with 1 tablespoon olive oil.
Sauté the aromatics
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
Combine the filling
- Add the shredded chicken to the skillet, stir in the teriyaki sauce, diced pineapple, ground ginger, and red pepper flakes. Season with salt and pepper to taste. Cook until the mixture is heated through, about 2–4 minutes.
Add the rice
- Stir in the cooked rice until evenly combined. Taste and adjust seasoning as needed.
Stuff and bake
- Spoon the chicken and rice mixture into each pepper, pressing down gently to fill. Drizzle the tops lightly with the remaining olive oil. Cover the baking dish with foil and bake for 25–30 minutes.
Crisp the top
- For a crispy top, remove the foil for the last 5 minutes of baking and add cheese if desired. Let the stuffed peppers rest for 5 minutes before serving.
Notes
Use warm cooked rice, shred chicken finely, drain the pineapple well, and adjust sauce according to taste. Let peppers rest after baking.