Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers are a vibrant and flavorful dish that transports your taste buds to a tropical paradise. Tender chicken is marinated in rich teriyaki sauce and paired with sweet pineapple, all nestled inside colorful bell peppers. This dish is not only visually stunning but also quick to prepare, making it perfect for both weeknight dinners and special occasions. Enjoy the delightful blend of sweet and savory flavors in each delicious bite!
Ingredients
Scale
- 3 boneless chicken breasts (about 1.5 lbs)
- 4 red bell peppers
- 1 cup pineapple chunks (fresh or canned)
- 2 cups cooked rice (white or brown)
- 1/2 cup teriyaki sauce
- 1 tsp fresh ginger (grated)
- 4 green onions (sliced thinly)
- 1 tsp salt
- 1/2 tsp pepper
- Nonstick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper, then cook in a skillet over medium heat for about 5 minutes on each side until golden brown.
- Chop the cooked chicken into bite-sized pieces and combine it in a mixing bowl with cooked rice, pineapple chunks, teriyaki sauce, grated ginger, and half of the sliced green onions. Mix well.
- Cut the tops off the bell peppers and remove seeds. Generously stuff each pepper with the chicken mixture.
- Place the stuffed peppers upright in the prepared baking dish and cover loosely with aluminum foil. Bake for about 25 minutes.
- Remove from oven, garnish with remaining green onions, drizzle extra teriyaki sauce if desired, and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg