These colorful stuffed peppers are filled with juicy chicken, sweet pineapple, and a tasty teriyaki sauce. It’s like a tropical party in each bite!
Making these is a breeze! I love how the peppers get soft and sweet, which makes the whole dish extra yummy. Serve with rice for a fun family meal! 🍍🍗
Key Ingredients & Substitutions
Bell Peppers: You can use red, yellow, or orange bell peppers. They all bring sweetness and a beautiful color. If bell peppers aren’t available, zucchini or large tomatoes work well as a base.
Chicken Breast: I go for boneless, skinless chicken for quick cooking. If you want a lighter option, feel free to use cooked shredded chicken or even tofu for a vegetarian twist.
Pineapple: Fresh pineapple gives a nice crunch and sweetness. If fresh isn’t an option, canned pineapple works too. Just drain it well to avoid excess moisture in the filling!
Teriyaki Sauce: You can use store-bought sauce for convenience. If you’re feeling adventurous, make your own with soy sauce, honey, sesame oil, and garlic. It’s super easy!
How Do You Cook Chicken Perfectly for Stuffed Peppers?
Getting the chicken just right is key for tasty filling. Here’s how to do it:
- Start by heating your skillet to medium heat and adding vegetable oil.
- Add the onion and garlic first; this softens them and enhances the flavors.
- Next, toss in the cubed chicken. Cook until it’s no longer pink, about 6-8 minutes. This ensures it stays juicy without being dry.
Cooking it gently allows the flavors to blend nicely before you stuff the peppers!
Easy Teriyaki Pineapple Chicken Stuffed Peppers
Ingredients:
For The Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
- 1 lb (450g) boneless, skinless chicken breast, cubed
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup cooked white rice
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
- Salt and pepper, to taste
- 2 tbsp chopped green onions or parsley (for garnish)
Time Needed:
This dish will take about 15 minutes to prepare and about 35 minutes to bake, totaling around 50 minutes from start to finish. It’s a quick and easy recipe perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Prepare the Oven and Peppers:
First, preheat your oven to 375°F (190°C). While it heats up, prepare your bell peppers by cutting off the tops and removing all the seeds inside. Set them aside for stuffing later.
2. Cook the Chicken Mixture:
In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them until they become soft and translucent, which should take about 3 minutes. Now, add the cubed chicken breast to the skillet and season with salt and pepper. Cook the chicken for about 6-8 minutes until it is nicely browned and cooked through.
3. Add Pineapple and Rice:
Stir in the pineapple chunks and cook for an additional 2 minutes. Then, add the cooked rice and teriyaki sauce into the skillet. Mix everything together well and let it cook for another 2-3 minutes so the flavors can meld beautifully. Taste the mixture and adjust the seasoning if necessary.
4. Stuff the Peppers:
Now it’s time to stuff each bell pepper generously with the delicious chicken, pineapple, and rice mixture. Make sure to pack them in well so they’re full of flavor!
5. Bake:
Place the stuffed peppers upright in a baking dish. If you like, sprinkle some shredded cheese on top of each pepper for an extra cheesy delight. Cover the baking dish with foil and bake for 25 minutes. Then, take off the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Serve:
Once done, take the peppers out of the oven and let them cool slightly. Before serving, garnish with chopped green onions or parsley. Enjoy your sweet and savory Teriyaki Pineapple Chicken Stuffed Peppers!
FAQ for Easy Teriyaki Pineapple Chicken Stuffed Peppers
Can I Use Ground Chicken Instead of Cubed Chicken Breast?
Absolutely! Ground chicken is a great substitute and will cook in about the same time. Just be sure to break it up well while cooking to ensure it’s evenly browned throughout.
What Can I Use Instead of Pineapple?
If pineapple isn’t your thing, you can use diced mango or bell peppers for a similar sweet flavor. Alternatively, cooked carrots or zucchini can also add a nice texture without the extra sweetness.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Simply stuff the peppers when you’re ready to bake, and they might take a few extra minutes in the oven if they’re coming straight from the fridge.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, you can microwave them or warm them in the oven at 350°F (175°C) until heated through.
