Teriyaki Pineapple Chicken Peppers (Print-Friendly Format)
Tender chicken, pineapple, and rice fill vibrant bell peppers for a flavorful, nourishing weeknight meal.
# Ingredients You’ll Need:
→ Chicken and Rice Filling
01 -
2 large boneless, skinless chicken breasts, cooked and shredded
02 -
1 cup cooked white or brown rice
03 -
0.5 cup diced pineapple, fresh or well-drained canned
04 -
0.25 cup teriyaki sauce
05 -
1 tablespoon olive oil
06 -
2 cloves garlic, minced
07 -
1 teaspoon ground ginger
08 -
0.5 teaspoon red pepper flakes (optional)
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Stuffed Peppers
11 -
4 large bell peppers, any colour, tops removed and seeds discarded
12 -
1 tablespoon olive oil, for drizzling
13 -
0.25 cup shredded mozzarella or cheddar cheese (optional)
# How to Make It:
01 -
Preheat the oven to 190°C. Slice the tops off the bell peppers and remove the seeds and membranes. Optionally blanch peppers in boiling water for 5–6 minutes for a softer texture, then arrange them upright in a baking dish.
02 -
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Incorporate the shredded chicken, teriyaki sauce, diced pineapple, ground ginger, red pepper flakes, salt, and black pepper. Cook for 5–6 minutes, stirring occasionally to combine flavours. Stir in the cooked rice and mix thoroughly.
03 -
Evenly spoon the chicken and rice mixture into each prepared bell pepper, pressing the filling gently to pack.
04 -
Drizzle the tops with olive oil. Cover the baking dish with foil and bake in the preheated oven for 25–30 minutes. For a crisper top, remove the foil for the last 5 minutes of baking.
05 -
If using cheese, sprinkle each pepper with shredded mozzarella or cheddar during the final 5 minutes of baking and allow to melt. Let cool briefly before serving. Garnish with extra pineapple or sliced green onions, if desired.
# Extra Tips:
01 -
Leftover cooked chicken can be used to save time on preparation.
02 -
Substitute the rice with quinoa or cauliflower rice for a lower-carb or gluten-free alternative.
03 -
Assemble peppers in advance and refrigerate up to two days before baking.
04 -
For a vegetarian option, replace chicken with black beans or firm tofu.