These Easy Teriyaki Pineapple Chicken Stuffed Peppers are a tasty twist on a classic dish! Juicy chicken mixed with sweet pineapple and savory teriyaki sauce fills colorful bell peppers.
They’re not just pretty but also super fun to eat! I love how the flavors blend together, and it feels like a mini party in each bite. Perfect for a quick weeknight dinner that the whole family will enjoy!
Key Ingredients & Substitutions
Bell Peppers: Any color works great here, but I love using red or yellow for their sweetness. If you’re out of bell peppers, zucchini or large mushrooms make excellent substitutes!
Chicken: Boneless, skinless chicken breasts are my go-to for this recipe. Ground chicken or turkey can also be used, or to simplify, use rotisserie chicken for a quick alternative.
Pineapple: Fresh pineapple adds vibrancy, but canned pineapple chunks in juice are a perfectly fine substitute. Just make sure to drain them well to keep the mix from getting too soggy.
Teriyaki Sauce: Store-bought teriyaki sauce is super handy. If you want to make it healthier, look for low-sodium options or consider making your own using soy sauce, honey, and ginger.
Cheese: I prefer mozzarella for its meltiness, but cheddar works well too. If you want a dairy-free version, you can simply skip the cheese or use a plant-based cheese.
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but here are some tips to nail it every time:
- Cut the chicken into small, even pieces to ensure it cooks evenly.
- Cook on medium heat, so the outside doesn’t brown too quickly while the inside cooks through.
- Always check for doneness by cutting into a piece – it should be white all the way through with no pink.
- If you’re using leftover chicken, just warm it in the pan before combining it with the rest of the ingredients.
Easy Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Filling:
- 4 large bell peppers (any color)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Optional Toppings:
- 1/4 cup shredded mozzarella or cheddar cheese
- Green onions or sesame seeds for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a quick and satisfying dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will make sure it’s nice and hot when your stuffed peppers are ready to bake!
2. Prepare the Bell Peppers:
Take your bell peppers and slice the tops off. Carefully remove the seeds and membranes inside. Set these bright beauties aside for later!
3. Cook the Onion and Garlic:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes soft and fragrant.
4. Cook the Chicken:
Add the diced chicken to the skillet. Season with salt and pepper. Cook everything together until the chicken is no longer pink, about 6-8 minutes.
5. Mix in Pineapple and Sauce:
Stir in the pineapple chunks and teriyaki sauce. Let this cook for another 2-3 minutes until everything is heated through and beautifully combined.
6. Add Rice:
Remove the skillet from heat and fold in the cooked white rice. Mix well – the rice adds a nice texture and helps to fill the peppers!
7. Stuff the Peppers:
Spoon the tasty chicken mixture into each bell pepper. Pack it in nicely for a hearty filling. If you like, sprinkle some cheese on top of each pepper for extra flavor.
8. Bake the Peppers:
Place the stuffed peppers upright in a baking dish. Cover the dish loosely with foil to help them cook evenly. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melty and bubbly.
9. Garnish and Serve:
Once they’re ready, remove from the oven and optionally garnish with sliced green onions or sesame seeds. Serve hot and enjoy your flavorful meal!
FAQ for Easy Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice can be used as a healthier alternative, but make sure it’s fully cooked before adding it to the filling, as it takes longer to cook than white rice.
What Can I Substitute for Chicken?
If you’re looking for a meat alternative, ground turkey or tofu are excellent substitutes. You could also use shredded rotisserie chicken to save time!
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or warm them in the oven until heated through.
Can I Freeze the Stuffed Peppers?
Yes, you can freeze the stuffed peppers before baking! Wrap them tightly in plastic wrap and then foil. When you’re ready to eat, thaw overnight in the fridge and bake as directed.
