Teriyaki Pineapple Chicken Stuffed Peppers

Sweet, savory, and bursting with juicy flavor these vibrant bell peppers are loaded with tender chicken, tangy pineapple, and a sticky teriyaki glaze for a tropical twist on a classic dinner!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked chicken breast (shredded or diced)
• 1 cup cooked white or brown rice
• 1 cup pineapple chunks (fresh or canned in juice, drained)
• 1/2 cup shredded carrots (optional for crunch)
• 1/4 cup green onions, sliced
• 1 cup teriyaki sauce (check ingredients must be free of alcohol or wine-based vinegars)
• 1 tablespoon soy sauce (low-sodium, no alcohol-based additives)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 cup shredded mozzarella or Monterey Jack cheese (optional for topping)
• Olive oil (for brushing)

Directions:

1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.
2. Prepare Filling: In a large bowl, mix chicken, rice, pineapple, carrots (if using), green onions, teriyaki sauce, soy sauce, garlic powder, and ginger powder. Stir until well combined.
3. Stuff the Peppers: Spoon the mixture evenly into each hollowed bell pepper. Press down gently to pack them full.
4. Top & Bake: Sprinkle with shredded cheese if using. Place stuffed peppers upright in the baking dish. Brush the outside of the peppers lightly with olive oil.
5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and tops are golden.
6. Serve: Let cool slightly, then garnish with extra green onions or sesame seeds if desired.

Nutritional Information:

Prep Time: 15 mins | Cooking Time: 35 mins | Total Time: 50 mins
Kcal: ~400 per stuffed pepper | Servings: 4

These colorful stuffed peppers are a tropical fusion of sweet pineapple and savory teriyaki perfect for a fun and flavorful weeknight dinner!

Teriyaki Pineapple Chicken Stuffed Peppers

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• Author: Ena Recipes
• Total Time: 50 mins

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Description

Sweet, savory, and bursting with juicy flavo these vibrant bell peppers are loaded with tender chicken, tangy pineapple, and a sticky teriyaki glaze for a tropical twist on a classic dinne

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Ingredients

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• 4 large bell peppers (any color), tops cut off and seeds removed

• 2 cups cooked chicken breast (shredded or diced)

• 1 cup cooked white or brown rice

• 1 cup pineapple chunks (fresh or canned in juice, drained)

• 1/2 cup shredded carrots (optional for crunch)

• 1/4 cup green onions, sliced

• 1 cup teriyaki sauce (check ingredients must be free of alcohol or wine-based vinegars)

• 1 tablespoon soy sauce (low-sodium, no alcohol-based additives)

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1/2 cup shredded mozzarella or Monterey Jack cheese (optional for topping)

• Olive oil (for brushing)

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Instructions

• Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.

• Prepare Filling: In a large bowl, mix chicken, rice, pineapple, carrots (if using), green onions, teriyaki sauce, soy sauce, garlic powder, and ginger powder. Stir until well combined.

• Stuff the Peppers: Spoon the mixture evenly into each hollowed bell pepper. Press down gently to pack them full.

• Top & Bake: Sprinkle with shredded cheese if using. Place stuffed peppers upright in the baking dish. Brush the outside of the peppers lightly with olive oil.

• Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and tops are golden.

 

• Serve: Let cool slightly, then garnish with extra green onions or sesame seeds if desired.

• Prep Time: 15 mins
• Cook Time: 35 mins

Nutrition

• Serving Size: 4