Ingredients
Scale
- 4 large bell peppers (any color, though I love the brightness of red and yellow)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 1 cup cooked white or brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- Salt and pepper to taste
- 1/4 cup chopped green onions (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper to make cleanup easier.
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with a bit of olive oil and place them in the prepared baking dish.
- In a large skillet, heat the remaining olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the onion, garlic, and ginger to the skillet, sautéing until the onion is translucent and fragrant.
- Stir in the pineapple chunks and teriyaki sauce, letting it simmer for another 4-5 minutes until everything is well combined.
- Mix in the cooked rice, ensuring all ingredients are evenly coated with the sauce. Season with salt and pepper to taste.
- Spoon the chicken and rice mixture into each prepared bell pepper, packing it in gently.
- Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to let the tops brown slightly.
- Garnish with chopped green onions and sesame seeds, if using, before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Teriyaki Pineapple Chicken Stuffed Peppers, recipe, cooking, food
