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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

DeShawn Mitchell
This dish combines juicy chicken, sweet pineapple, and fluffy rice all wrapped up in colorful bell peppers, offering a delightful mix of sweet and savory flavors with a tropical twist.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Asian
Servings 4 peppers
Calories 350 kcal

Ingredients
  

  • 4 bell peppers firm and brightly colored
  • 1 lb chicken breasts boneless and skinless
  • 1 cup cooked rice white, brown, or quinoa
  • 1 cup pineapple chunks fresh or canned, drained
  • 0.5 cup teriyaki sauce store-bought or homemade

Instructions
 

Prepare the Chicken and Rice Mixture

  • Dice chicken into small, bite-sized pieces. Heat oil in a skillet over medium heat, add chicken, and cook until no longer pink. Pour in teriyaki sauce, add diced pineapple, and simmer for a few minutes. Fold in cooked rice and mix well.

Stuff the Peppers

  • Preheat oven to 375°F (190°C). Halve bell peppers and arrange in a lightly greased baking dish. Spoon the chicken and rice mixture into each pepper half, avoiding overstuffing.

Bake the Peppers

  • Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until peppers are tender and slightly browned. Let cool slightly before serving.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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