Teriyaki Pineapple Chicken and Rice Stuffed Peppers
A delicious and vibrant meal combining juicy chicken, sweet pineapple, and savory teriyaki sauce, stuffed in colorful bell peppers.
Ingredients
Main Ingredients
- 4 pieces bell peppers Choose firm and brightly colored peppers.
- 1 pound chicken breast, diced
- 1 cup cooked rice Regular or cauliflower rice can be used.
- 1 cup pineapple chunks Adjust sweetness by varying the amount.
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil For sautéing the chicken.
- to taste Salt and pepper
- for garnish Chopped green onions
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink.
- Stir in cooked rice, pineapple chunks, and teriyaki sauce. Mix well and cook for a few minutes.
- Season with salt and pepper to taste.
Assembly and Baking
- Stuff each bell pepper with the chicken and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- Remove foil, garnish with green onions, and serve warm.
Notes
Great served warm with a light salad, steamed vegetables, or additional teriyaki sauce on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.