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Teriyaki Pineapple Chicken Stuffed Peppers

A vibrant and healthy dinner featuring sweet yellow bell peppers stuffed with savory teriyaki chicken, fluffy rice, and juicy pineapple chunks.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 peppers
Course: Dinner, Main Course
Cuisine: Asian-Fusion, Healthy
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Peppers & Filling
  • 4 large yellow bell peppers tops removed and seeded
  • 2 cups cooked jasmine rice
  • 1 lb chicken breast diced into 1/2 inch cubes
  • 1 cup fresh pineapple diced
  • 2 tbsp vegetable oil for frying
Homemade Teriyaki Glaze
  • 0.5 cup soy sauce low sodium preferred
  • 0.25 cup brown sugar packed
  • 2 tbsp honey
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tsp sesame oil
Garnish
  • 2 stalks green onions chopped
  • 1 tsp sesame seeds

Equipment

  • Baking dish
  • Large skillet or wok
  • Mixing bowls
  • Chef's Knife

Method
 

  1. Preheat oven to 375°F (190°C). Prepare peppers by cutting off tops and removing seeds. Place in a baking dish.
  2. In a large skillet over medium-high heat, cook diced chicken in vegetable oil until golden and cooked through. Remove and set aside.
  3. In the same skillet, whisk together soy sauce, brown sugar, honey, garlic, and ginger. Simmer until sugar dissolves.
  4. Stir in cornstarch slurry and cook for 1-2 minutes until sauce thickens into a glaze. Stir in sesame oil.
  5. In a large bowl, combine cooked rice, chicken, pineapple, and 3/4 of the sauce. Toss to coat.
  6. Stuff peppers generously with the mixture. Cover dish with foil and bake for 25 minutes.
  7. Remove foil and bake for another 10-15 minutes until peppers are tender.
  8. Drizzle with remaining sauce, garnish with green onions and sesame seeds, and serve hot.

Notes

You can use ground chicken or turkey for a faster cook time.