When I think of comfort food, Teriyaki Pineapple Chicken Stuffed Peppers always come to mind.
This dish is a vibrant explosion of flavors, combining savory chicken, sweet pineapple, and colorful bell peppers.
It’s perfect for those busy weeknights when you want something quick yet impressive.
Imagine serving these beauties at your next family dinner or casual gathering.
They not only look stunning but also pack a punch of taste that will leave everyone asking for seconds.
Trust me, this recipe is a game-changer in the kitchen!
Why You’ll Love This Teriyaki Pineapple Chicken Stuffed Peppers
These Teriyaki Pineapple Chicken Stuffed Peppers are a culinary delight that checks all the boxes.
They’re quick to prepare, taking just about 50 minutes from start to finish.
The combination of sweet and savory flavors makes each bite a taste sensation.
Plus, they’re a one-dish wonder, meaning less cleanup for you.
Whether you’re feeding a crowd or just yourself, this recipe is sure to impress!
Ingredients for Teriyaki Pineapple Chicken Stuffed Peppers
Gathering the right ingredients is the first step to creating these delicious Teriyaki Pineapple Chicken Stuffed Peppers.
Here’s what you’ll need:
Ground chicken: This lean protein is the star of the dish, providing a hearty base.
Cooked rice: A great filler that adds texture and helps bind the ingredients together.
Diced pineapple: Fresh or canned, this adds a sweet and tangy flavor that complements the savory chicken.
Teriyaki sauce: The key to that rich, umami flavor. You can use store-bought or homemade for a personal touch.
Bell peppers: Choose any color you like! They not only look great but also add a crunchy texture.
Chopped green onions: These add a fresh, mild onion flavor and a pop of color as a garnish.
Olive oil: Used for cooking the chicken, it adds a bit of richness.
Garlic powder: A must-have for that aromatic kick.
Ginger powder: This brings warmth and a hint of spice to the mix.
Salt and pepper: Essential for seasoning to taste.
Sesame seeds: Optional, but they make for a lovely garnish that adds a nutty flavor.
Feel free to get creative!
You can substitute ground turkey or beef for the chicken if you prefer.
And if you want to spice things up, try a spicy teriyaki sauce or add a dash of sriracha to the mix.
For exact quantities, check the bottom of the article where you can find everything available for printing.
How to Make Teriyaki Pineapple Chicken Stuffed Peppers
Creating these Teriyaki Pineapple Chicken Stuffed Peppers is a straightforward process that will have your kitchen smelling amazing.
Let’s dive into the steps!
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C).
This step is crucial because it ensures even cooking.
A hot oven helps the peppers soften perfectly while the filling gets that delicious, baked flavor.
So, don’t skip this step!
Step 2: Prepare the Bell Peppers
Next, grab your bell peppers.
Cut the tops off and remove the seeds and membranes.
This will create a cozy little pocket for your filling.
Make sure to place them upright in a baking dish.
This way, they won’t tip over while baking!
Step 3: Cook the Ground Chicken
In a large skillet, heat a tablespoon of olive oil over medium heat.
Add the ground chicken and cook until it’s browned, about 5-7 minutes.
Don’t forget to season it with garlic powder, ginger powder, salt, and pepper.
These spices will elevate the flavor of your filling.
Stir occasionally to ensure even cooking!
Step 4: Combine Ingredients
Once the chicken is cooked, it’s time to mix in the other ingredients.
Add the cooked rice, diced pineapple, and teriyaki sauce to the skillet.
Stir everything together until well combined.
Let it cook for another 2-3 minutes until heated through.
This is where the magic happens—the flavors meld beautifully!
Step 5: Stuff the Peppers
Now comes the fun part: stuffing the peppers!
Spoon the chicken and rice mixture into each bell pepper.
Pack it down gently to ensure they’re filled to the brim.
You want every bite to be bursting with flavor!
Step 6: Bake the Peppers
Cover the baking dish with aluminum foil and pop it in the oven.
Bake for 25 minutes to let the peppers soften.
After that, remove the foil and bake for an additional 10 minutes.
This will give the peppers a nice, tender texture.
Once done, garnish with chopped green onions and sesame seeds for that extra flair!
Tips for Success
Use fresh ingredients for the best flavor, especially the pineapple and bell peppers.
Don’t overcook the chicken; it should be just browned to keep it juicy.
Feel free to mix in other veggies like carrots or peas for added nutrition.
Let the stuffed peppers cool for a few minutes before serving; they’ll hold together better.
Experiment with different sauces for a unique twist on flavor!
Equipment Needed
Baking dish: A 9×13 inch dish works well, but any oven-safe dish will do.
Skillet: A non-stick skillet makes cooking the chicken easier.
Knife: For cutting the bell peppers and other ingredients.
Cutting board: Essential for safe chopping.
Spoon: For stuffing the peppers and mixing ingredients.
Variations
Spicy Kick: Add diced jalapeños or a splash of sriracha to the chicken mixture for some heat.
Vegetarian Option: Substitute ground chicken with a mix of black beans and quinoa for a hearty, plant-based version.
Different Proteins: Use ground turkey, beef, or even shredded rotisserie chicken for a quick alternative.
Rice Alternatives: Swap out white rice for brown rice or cauliflower rice for a healthier twist.
Herb Infusion: Mix in fresh herbs like cilantro or basil for an aromatic flavor boost.
Serving Suggestions
Side Salad: Pair with a crisp green salad drizzled with sesame dressing for a refreshing contrast.
Rice or Quinoa: Serve alongside steamed jasmine rice or quinoa to soak up the delicious teriyaki sauce.
Drink Pairing: Enjoy with a cold beer or a fruity iced tea to complement the flavors.
Presentation: Garnish with extra green onions and sesame seeds for a vibrant, appealing look.
FAQs about Teriyaki Pineapple Chicken Stuffed Peppers
Can I make Teriyaki Pineapple Chicken Stuffed Peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them and store them in the fridge. When you’re ready to bake, simply pop them in the oven. This makes for a quick dinner solution on busy nights!
What can I substitute for ground chicken?
If ground chicken isn’t your thing, feel free to swap it out for ground turkey or beef. You can even use shredded rotisserie chicken for a faster option. Each will bring its own unique flavor to the dish!
How do I store leftovers?
Leftover Teriyaki Pineapple Chicken Stuffed Peppers can be stored in an airtight container in the fridge for up to three days. Just reheat them in the oven or microwave when you’re ready to enjoy them again!
Can I freeze stuffed peppers?
Yes, you can freeze them! Just make sure they are fully cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge and bake as directed.
What sides pair well with Teriyaki Pineapple Chicken Stuffed Peppers?
These stuffed peppers are versatile! They pair wonderfully with a simple side salad, steamed rice, or even a light vegetable stir-fry. A refreshing drink like iced tea or a cold beer also complements the flavors beautifully.
Final Thoughts
Cooking Teriyaki Pineapple Chicken Stuffed Peppers is more than just preparing a meal; it’s about creating a joyful experience.
The vibrant colors and delightful aromas fill your kitchen, making it a warm and inviting space.
Each bite is a celebration of flavors, blending sweet and savory in perfect harmony.
Whether you’re sharing them with family or enjoying a quiet night in, these stuffed peppers bring a sense of satisfaction.
They remind us that cooking can be both fun and fulfilling.
So, roll up your sleeves and dive into this delicious adventure—you won’t regret it!
Teriyaki Pineapple Chicken Stuffed Peppers are a delicious and colorful dish filled with ground chicken, rice, and pineapple, all coated in a savory teriyaki sauce.
Ingredients
Scale
1 pound ground chicken
1 cup cooked rice
1 cup diced pineapple (fresh or canned)
1/2 cup teriyaki sauce
4 large bell peppers (any color)
1/2 cup chopped green onions
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper to taste
Sesame seeds for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes.
Stir in the garlic powder, ginger powder, salt, and pepper. Cook for an additional minute.
Add the cooked rice, diced pineapple, and teriyaki sauce to the skillet. Mix well and cook for another 2-3 minutes until heated through.
Spoon the chicken and rice mixture into each bell pepper, packing it down gently.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
Garnish with chopped green onions and sesame seeds before serving.
Notes
For added flavor, try using a spicy teriyaki sauce or adding a dash of sriracha to the chicken mixture.
Substitute ground turkey or beef for the chicken for a different flavor profile.
