Description
Teriyaki Pineapple Chicken And Rice Stuffed Peppers offer a vibrant fusion of tropical sweetness and savory teriyaki flavors. Juicy chicken breast, fresh pineapple, and fluffy rice come together inside colorful bell peppers for a fulfilling and visually stunning dish perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Stuffed Peppers
- 4 large red, yellow, or orange bell peppers
Chicken and Rice Filling
- 2 boneless, skinless chicken breasts, diced
- 1 cup medium-grain or jasmine rice
- 1 cup fresh pineapple, chopped
- 1 1/4 cups vegetable broth
Teriyaki Sauce (natural)
- 3 tablespoons soy sauce (natural)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 1/2 tablespoons brown sugar (natural)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural gelling agent
Garnishes
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow cavities for stuffing. Rinse the peppers and set aside.
- Cook the Rice: In a saucepan, combine rice, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until rice is fluffy and liquid is absorbed.
- Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce (natural), vegetarian Worcestershire sauce (natural), brown sugar (natural), minced garlic, ginger, apple cider vinegar, and natural gelling agent. Set aside to allow the flavors to meld.
- Cook the Chicken and Pineapple: Heat a drizzle of oil in a skillet over medium heat. Add diced chicken breast pieces and cook until they turn golden and are just opaque. Add the chopped pineapple and pour in the teriyaki sauce, stirring well to coat the chicken and allowing it to caramelize slightly.
- Combine and Stuff: Stir the cooked rice into the chicken and pineapple mixture until fully combined. Spoon this filling generously into the hollowed bell peppers.
- Bake to Finish: Place the stuffed peppers upright in a baking dish. Cover loosely with foil and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes until the peppers are tender but still hold their shape.
Notes
- Choose sturdy, large bell peppers for easier stuffing and better presentation.
- Cook chicken just until opaque to maintain juiciness inside the stuffing.
- Add the natural gelling agent gradually to get a glossy, thickened teriyaki sauce without it becoming runny.
- Toast sesame seeds in a dry pan before garnishing to enhance their flavor and crunch.
- Allow stuffed peppers to rest for a few minutes after baking to let flavors meld and the filling set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: teriyaki chicken, stuffed peppers, pineapple chicken, one-pot meal, tropical flavors, healthy dinner, gluten free, meal prep
