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If you're on the hunt for a vibrant and delicious meal that brings a tropical twist to your dinner table, look no further than Teriyaki Pineapple Chicken & Rice Stuffed Peppers. This dish not only delights the palate with its unique combination of flavors but also offers a colorful presentation that makes it perfect for family gatherings or meal prep. The sweetness of the pineapple, the savory notes of teriyaki sauce, and the hearty texture of chicken and rice come together in a way that is both satisfying and nourishing.

Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Experience a burst of flavors with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers! This delicious recipe combines tender chicken thighs, fresh pineapple, and savory sauces, all packed into colorful bell peppers and baked to perfection. It's easy to make and perfect for a weeknight dinner or meal prep. Garnish with green onions and sesame seeds for a delightful presentation. Perfect for serving four, this dish is sure to impress family and friends!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked white or brown rice

1 pound boneless, skinless chicken thighs, diced

1 cup fresh pineapple, diced (or canned, drained)

1/4 cup soy sauce

2 tablespoons teriyaki sauce

2 tablespoons honey

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch fresh ginger, grated

1/4 cup green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.

    Cook the Chicken: In a large skillet over medium heat, add sesame oil. Once hot, add the diced chicken thighs, season with salt and pepper, and cook until browned, about 6-7 minutes.

      Add Aromatics and Sauce: Stir in the minced garlic and grated ginger, cooking for an additional minute until aromatic. Pour in the soy sauce, teriyaki sauce, and honey. Add the diced pineapple and mix well. Allow it to simmer for about 4-5 minutes, mixing occasionally.

        Combine with Rice: Once the chicken is cooked and the sauce has thickened slightly, add the cooked rice to the skillet. Mix everything together to ensure the rice is coated with the sauce and combined well with the chicken and pineapple.

          Stuff the Peppers: Using a spoon, carefully stuff each bell pepper with the Teriyaki chicken and rice mixture, packing it down slightly.

            Bake the Stuffed Peppers: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

              Garnish and Serve: Once done, remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped green onions and sesame seeds before serving.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4