Teriyaki Pineapple Chicken and Rice Stuffed Peppers
Delightful stuffed bell peppers filled with juicy chicken, sweet pineapple, and fluffy rice, topped with rich teriyaki glaze.
Ingredients
Main Ingredients
- 4 pieces bell peppers Any color bell peppers will work
- 2 cups cooked rice Leftover rice can be used
- 1 lb chicken breast, diced Boneless, skinless chicken breast
- 1 cup pineapple chunks Fresh or canned, drained
- 1/4 cup teriyaki sauce Store-bought or homemade
- 1 tablespoon olive oil For cooking the chicken
- Salt and pepper to taste
- Green onions for garnish Chopped
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat.
- Add the diced chicken and cook for about 5-7 minutes, stirring frequently, until golden brown.
- Stir in the pineapple chunks and teriyaki sauce, and cook for another 2-3 minutes.
- In a bowl, combine the cooked rice with the chicken and pineapple mixture, mixing gently.
- Stuff the bell peppers with the chicken and rice mixture, packing it in firmly.
Baking
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, or until the peppers are tender.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months. Thaw in the refrigerator before reheating.