Chef's Essential Tips

Ingredient Prep: Choose bell peppers that are firm and colorful for a vibrant presentation. Wash and dry them thoroughly before using.
Cooking Chicken: Ensure your chicken is cut into uniform pieces for even cooking. Avoid overcrowding the pan to achieve a good sear.
Rice Cooking: Use jasmine rice for a fragrant touch. If you're short on time, you can use leftover rice from previous meals.
Using Pineapple: Fresh pineapple adds sweetness and acidity; however, you can substitute canned pineapple in juice if fresh is unavailable.
Sauce Options: Feel free to adjust the amount of teriyaki sauce to suit your taste, or experiment with other sauces like soy sauce or hoisin.
Storing Leftovers: These stuffed peppers can be stored in an airtight container in the fridge for up to 3 days, making them great for meal prep.

Essential Ingredients Selection

Chicken Breasts: Essential for protein and heartiness; they absorb flavors well and are easy to cook. You can also use rotisserie chicken for convenience.
Jasmine Rice: This type of rice adds a lovely fragrance and a sticky texture that binds well with the filling. Other varieties like basmati or brown rice can be used as substitutes.
Pineapple: Fresh pineapple provides a natural sweetness and a tangy contrast to the savory filling. Canned pineapple is a suitable alternative if fresh is not available.
Teriyaki Sauce: The star of the dish, this sauce offers a perfect balance of umami and sweetness. A homemade version can also be prepared for a fresher taste.
Bell Peppers: These not only add color but also a crunchy texture that complements the soft filling. They come in various colors, each with a slightly different flavor profile.
Green Onions: They contribute a fresh bite and a mild onion flavor that brightens the dish. Red onions or shallots can be used as substitutes if needed.
Garlic Powder: A convenient way to infuse flavor without the hassle of fresh garlic. It can be replaced with fresh minced garlic at a 1:1 ratio.
Olive Oil: Used for sautéing chicken, it adds richness and helps with browning. Canola or sesame oil can be good alternatives.
Salt and Pepper: Basic seasonings that enhance all the flavors in the dish. Adjust to personal taste preferences.
Sesame Seeds: Optional topping that adds a nutty flavor and a crunchy texture, elevating the presentation as well.

Creating Your Masterpiece

Serving:

Serve the stuffed peppers warm, either on their own or with a side salad for a complete meal. Enjoy the delightful blend of flavors and textures!

Garnishing:

After removing from the oven, let the peppers cool slightly. Garnish with sesame seeds and additional chopped green onions just before serving to add flavor and a pop of color.

Baking Peppers:

Place the stuffed peppers in a greased baking dish and cover with aluminum foil to retain moisture. Bake covered for 20 minutes, then uncover to allow the tops to brown for the remaining 10 minutes.

Stuffing Peppers:

Carefully fill each bell pepper with the chicken and rice mixture, packing it tightly to ensure they hold their shape. Leave a little room at the top, as they will expand during cooking.

Mixing Filling:

Once the chicken is cooked, stir in the rice, pineapple, and teriyaki sauce. Cook just long enough for the flavors to meld, about 3-4 minutes; be careful not to overcook.

Sautéing Chicken:

In a skillet, heat olive oil over medium heat before adding the diced chicken. Sauté until browned and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking.

Preparing Peppers:

Select bell peppers that are firm and brightly colored for the best presentation. Cut the tops off carefully and remove the seeds, then rinse to remove any residual seeds or bits.

Cooking Rice:

Prepare jasmine rice according to package instructions, typically using a 1:1.5 rice to water ratio. Fluff it after cooking to keep the grains separate, which helps when mixing with the chicken and sauce.

Dicing Chicken:

Cut the chicken breasts into uniform, bite-sized pieces to ensure they cook evenly. Aim for pieces about 1-inch in size; this helps them to absorb flavor from the teriyaki sauce and cook through in the same amount of time.

The Complete Guide to Mastering Sweet and Savory Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Serving:

Serve the stuffed peppers warm, either on their own or with a side salad for a complete meal. Enjoy the delightful blend of flavors and textures!

Garnishing:

After removing from the oven, let the peppers cool slightly. Garnish with sesame seeds and additional chopped green onions just before serving to add flavor and a pop of color.

Baking Peppers:

Place the stuffed peppers in a greased baking dish and cover with aluminum foil to retain moisture. Bake covered for 20 minutes, then uncover to allow the tops to brown for the remaining 10 minutes.

Stuffing Peppers:

Carefully fill each bell pepper with the chicken and rice mixture, packing it tightly to ensure they hold their shape. Leave a little room at the top, as they will expand during cooking.

Mixing Filling:

Once the chicken is cooked, stir in the rice, pineapple, and teriyaki sauce. Cook just long enough for the flavors to meld, about 3-4 minutes; be careful not to overcook.

Sautéing Chicken:

In a skillet, heat olive oil over medium heat before adding the diced chicken. Sauté until browned and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking.

Preparing Peppers:

Select bell peppers that are firm and brightly colored for the best presentation. Cut the tops off carefully and remove the seeds, then rinse to remove any residual seeds or bits.

Cooking Rice:

Dicing Chicken:

Master Your Recipe: Pro Chef Secrets

Consider freezing uncooked stuffed peppers; just cover them tightly and bake from frozen, adding extra time.

Substitute chicken with firm tofu or tempeh for a plant-based version of this dish.

If you prefer a bit of heat, add some crushed red pepper flakes to the filling for a spicy kick.

Pair these stuffed peppers with a side salad or steamed veggies for a complete meal.

Sweet and Savory Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Name: Sweet and Savory Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: For the Filling:; 1 lb boneless, skinless chicken breasts, diced; 1 cup cooked jasmine rice; 1 cup fresh pineapple, diced; 1/2 cup teriyaki sauce; 1/4 cup green onions, sliced; For the Peppers:; 4 large bell peppers, any color, tops cut off and seeds removed; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; For Garnish:; Sesame seeds, for sprinkle; Additional green onions, for topping

Indulge yourself in a tropical twist with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers that bring together vibrant flavors and textures. Juicy chicken, sweet pineapple, and aromatic bell peppers create a dish that is both sweet and savory with a tantalizing tang from the teriyaki sauce. Each bite bursts with tenderness from the chicken and the crunch of fresh peppers, making it perfect for casual family dinners, festive gatherings, or even a delightful meal prep option. This dish is not just a feast for the palate but a colorful celebration on your plate. The comforting combination of rice, chicken, and pineapple wrapped in a tender pepper will have your loved ones coming back for more. Whether you're entertaining guests or looking for a fun weeknight dinner, this mouthwatering recipe is sure to evoke smiles and warm hearts around the table.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

For the Filling:

1 lb boneless, skinless chicken breasts, diced

1 cup cooked jasmine rice

1 cup fresh pineapple, diced

1/2 cup teriyaki sauce

1/4 cup green onions, sliced

For the Peppers:

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

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

For Garnish:

Sesame seeds, for sprinkle

Additional green onions, for topping

Instructions

Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with cooking spray.

In a skillet over medium heat, add olive oil and diced chicken. Season with garlic powder, salt, and pepper; sauté for about 5-7 minutes until the chicken is cooked through.

Once the chicken is ready, stir in the cooked jasmine rice, diced pineapple, and teriyaki sauce. Mix well until everything is evenly coated and heated through, about 3-4 minutes.

While the filling cooks, prepare the bell peppers by cutting off the tops and removing the seeds. Rub the outsides with a little olive oil.

Carefully spoon the chicken and rice filling into each bell pepper, packing it in well to fit all the filling.

Place the stuffed peppers upright in the prepared baking dish. If needed, trim the bottoms slightly for stability.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.

Once done, remove from the oven and let cool for a few minutes before serving.

Garnish with sesame seeds and sliced green onions for added texture and flavor.

Serve warm and enjoy this vibrant dish with family and friends!