Teriyaki Pineapple Chicken Peppers

Sweet tangy and savory all in one bite these teriyaki pineapple chicken and rice stuffed peppers are a dinnertime star in my house thanks to their playful fusion flavors and bright presentation. This recipe turns simple pantry and fridge staples into a vibrant main course that looks as cheerful as it tastes. The first time I made these for a summer get together everyone marveled at not just how pretty they looked but also how quickly they disappeared from the table.

The sweet pineapple and classic teriyaki flavor combo tasted like the takeout I craved all month but in a light satisfying stuffed pepper form. Now this is our go to way to brighten up a rainy day.

Ingredients

• Yellow bell peppers: their sunny color makes the dish pop choose firm and unblemished peppers for best results
• Ground chicken: super lean and soaks up the teriyaki beautifully look for fresh ground chicken with a light pink hue
• Cooked rice: adds a tender base and keeps the filling fluffy use day old rice for best texture
• Diced pineapple: brings brightness and natural sweetness fresh or well drained canned both work
• Shredded carrots: for a subtle crunch plus a dose of color pick vibrant carrots with no splits or soft spots
• Teriyaki sauce: the signature flavor opt for a brand without too much added sugar for best balance
• Green onions: chopped for a mild bite and a fresh finish go for crisp stalks with bright green tops
• Sesame seeds: sprinkled over for extra crunch and a touch of nuttiness use toasted seeds for fullest flavor
• Black pepper: a pinch for just enough warmth and depth grind fresh for a brighter peppery note

Step-by-Step Instructions

Prepare the Peppers:

Slice tops off the bell peppers then gently run a spoon around the inside to remove seeds and any white ribs so you create a roomy cup for the filling

Brown the Chicken:

In a large skillet over medium high heat add ground chicken and break it up with a wooden spoon cook for about six to seven minutes until browned and no longer pink this step ensures no raw bits and that the meat absorbs flavor

Simmer with Sauce:

Pour teriyaki sauce over the chicken and continue cooking for another two minutes stirring often so every bit is coated and the sauce reduces slightly

Mix Filling Ingredients:

In a large mixing bowl combine your warm cooked rice diced pineapple shredded carrots and chopped green onions gently fold everything together so the ingredients are evenly distributed but not smashed

Combine with Chicken Mixture:

Add the teriyaki chicken mixture to the bowl of rice and vegetables stir until the bright veggies and chicken are fully integrated and the filling looks moist but not runny

Stuff the Peppers:

Spoon the filling into each prepared bell pepper firmly packing but not crushing until you reach the top smooth the surface so the filling cooks evenly

Arrange and Bake:

Line stuffed peppers upright in a baking dish nestling them closely to stay upright bake in a preheated 375 degree oven for twenty five to thirty minutes until the peppers are tender and the tops start to get a hint of golden color

Finish and Garnish:

Remove dish from the oven and while still hot sprinkle sesame seeds over each stuffed pepper the heat brings out their nutty aroma and flavor

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Yellow bell peppers have always been my favorite for that mild sweetness but sometimes I switch to red or orange for variety. Last spring my little one wanted to help and ended up stuffing her own pepper which turned family dinner into a kitchen memory we still joke about.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. These reheat beautifully in the microwave covered with a damp paper towel to keep them moist. If you want to freeze them set stuffed peppers on a tray in the freezer then transfer to a freezer bag once solid. They are best eaten within a month for optimal taste and freshness.

Ingredient Substitutions

Ground turkey or pressed tofu work beautifully if you do not have chicken and all soak up the teriyaki just as well. You can try cauliflower rice for a lower carb option. Fresh pineapple gives the most vibrant flavor but canned is perfectly tasty just pat dry to avoid a watery filling.

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Serving Suggestions

These peppers make a perfect meal on their own but I love them alongside a crisp cucumber salad or extra steamed rice. For an upgrade drizzle a bit of sriracha or scatter fresh cilantro or chopped toasted nuts like cashews. Their cheerful colors make them a standout for potlucks.

Cultural and Historical Context

The art of stuffing peppers is found around the world from Mediterranean to Mexican traditions. This version brings in teriyaki for classic savory depth and the vibrant spirit of pineapple which was uniquely incorporated into Hawaiian style teriyaki sauces.

Recipe FAQs

→ Can I substitute the ground chicken with other proteins?

Yes, ground turkey, beef, or pressed tofu all soak up the teriyaki sauce well and work as great alternatives.

→ Is fresh or canned pineapple better for this dish?

Both are good options. Fresh pineapple adds extra texture and brightness, while canned offers convenience—just be sure to drain it well to avoid a watery filling.

→ What grains can replace rice in the filling?

Cooked quinoa or cauliflower rice are excellent substitutions, providing different textures or a low-carb twist.

→ How can I make the peppers softer before baking?

Parboiling the bell peppers for five minutes before stuffing helps tenderize them and can reduce oven time.

→ What side dishes pair well with this entrée?

Simple green salads, steamed vegetables, or extra steamed rice complement the stuffed peppers nicely for a balanced meal.

→ Can I prepare these stuffed peppers ahead and freeze them?

Yes, assemble and freeze before baking. When ready, cook from frozen, adding extra baking time as needed.