Teriyaki Pineapple Chicken Stuffed Peppers (Printable Version)

Vibrant bell peppers loaded with teriyaki chicken, sweet pineapple, and fluffy rice for a satisfying family dinner.

# What You'll Need:

→ For the Peppers

01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds removed

→ For the Filling

02 - 2 cups cooked jasmine or basmati rice
03 - 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
04 - 1 cup fresh pineapple, diced (or canned, drained)
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup green onions, sliced
07 - 1/2 cup shredded carrots
08 - 1 tablespoon vegetable oil
09 - Salt and pepper, to taste

→ For the Teriyaki Sauce

10 - 1/3 cup low-sodium soy sauce
11 - 2 tablespoons honey or brown sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon sesame oil
14 - 2 teaspoons fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 2 teaspoons cornstarch mixed with 2 tablespoons water

→ For Garnish

17 - 1 tablespoon sesame seeds
18 - 2 tablespoons fresh cilantro or green onions, chopped

# Directions:

01 - Preheat the oven to 375°F. Arrange the hollowed bell peppers in a baking dish; lightly season the insides with salt.
02 - In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until thickened (about 2 minutes). Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and just cooked through (about 5–6 minutes).
04 - Add red onion and carrots to the skillet; sauté for 2–3 minutes until softened.
05 - Stir in pineapple, green onions, cooked rice, and half of the teriyaki sauce. Mix well, cooking for another 2–3 minutes until heated through.
06 - Spoon the chicken and rice mixture evenly into the prepared bell peppers. Drizzle with a little more teriyaki sauce.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Uncover, brush with remaining teriyaki sauce, and bake for another 10 minutes, until peppers are tender.
09 - Remove from oven. Garnish with sesame seeds and cilantro or extra green onions before serving.

# Expert Advice:

01 -
  • The teriyaki sauce creates this incredible sticky glaze that seeps into every bite of the filling
  • Leftovers actually taste better the next day when the flavors have had time to become best friends
02 -
  • Don't skip pre-seasoning the inside of the peppers—salt draws out moisture and prevents them from tasting bland
  • Let the sauce cool slightly before tossing it with the filling, or your rice will absorb too much and get soggy
03 -
  • If your peppers keep tipping over in the baking dish, tear off small pieces of foil and wedge them around the bases
  • The sauce will thicken even more as it cools, so don't panic if it looks thinner than store-bought teriyaki

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