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Teriyaki Pineapple Chicken And Rice Stuffed Peppers

Teriyaki Pineapple Chicken And Rice Stuffed Peppers

  • Author: David
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy a vibrant and flavorful meal with Teriyaki Pineapple Chicken And Rice Stuffed Peppers. This dish combines tender chicken breast, sweet fresh pineapple, and a natural teriyaki glaze to create a savory, sweet, and tangy filling nestled inside colorful bell peppers. Perfect for a family dinner or a fun weeknight meal, this recipe offers a nutritious balance of protein, vegetables, and fluffy rice with easy one-pan cooking and a glossy natural gelling agent sauce finish.

Ingredients

Scale

Vegetables & Proteins

  • 4 large bell peppers (red, yellow, or green)
  • 1 lb boneless skinless chicken breast, diced
  • 1 cup fresh pineapple chunks
  • 3 green onions, chopped (for garnish)
  • 2 cloves garlic, minced (natural)
  • 1 tablespoon grated fresh ginger (natural)

Grains

  • 2 cups cooked rice (preferably day-old, fluffy)

Sauces & Seasonings

  • 1/4 cup soy sauce (natural)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon natural gelling agent
  • 2 tablespoons olive oil

Instructions

  1. Prepare the Bell Peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes, creating hollow vessels for stuffing. Set aside.
  2. Cook the Chicken and Aromatics: Heat olive oil in a large skillet over medium heat. Add diced chicken breast and cook until the edges turn golden brown. Stir in minced garlic and grated ginger, sautéing until fragrant and well combined.
  3. Make the Teriyaki Pineapple Sauce: In a bowl, whisk together soy sauce (natural), brown sugar, apple cider vinegar, vegetarian Worcestershire sauce, and natural gelling agent. Pour this mixture into the skillet with the chicken, allowing it to simmer gently until it thickens slightly.
  4. Combine Chicken, Pineapple, and Rice: Add fresh pineapple chunks and cooked rice to the skillet. Stir thoroughly to coat every grain and piece evenly with the delicious sauce.
  5. Stuff and Bake: Fill each prepared bell pepper with the teriyaki pineapple chicken and rice mixture. Stand the stuffed peppers upright in a baking dish. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, until the peppers soften and the filling is heated through.
  6. Garnish and Serve: Remove from oven and sprinkle chopped green onions on top for a fresh and colorful finish. Serve immediately and enjoy.

Notes

  • Use day-old rice to avoid mushy texture while baking.
  • Do not overfill peppers; leave a small space at the top to prevent spilling.
  • Fresh pineapple provides a brighter, juicier flavor than canned.
  • Allow sauce to simmer sufficiently to activate thickening properties of the natural gelling agent.
  • Choose firm and blemish-free bell peppers for better structure and taste.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 380 kcal
  • Sugar: 12 g
  • Sodium: 750 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 65 mg

Keywords: Teriyaki, Pineapple, Chicken, Stuffed Peppers, Rice, One-Pan, Gluten Free, Vegetarian Option, Sweet and Savory

Find it online: https://yummyrecipeszone.com/teriyaki-pineapple-chicken-and-rice-stuffed-peppers/