Description
How to make teriyaki pineapple chicken rice stuffed peppers with tender chicken, sweet pineapple, and fluffy rice for the perfect comfort meal.
Ingredients
Scale
Base Ingredients
- 6 large bell peppers, tops cut and seeds removed
- 1 lb boneless skinless chicken thighs, diced
- 2 cups cooked jasmine rice, cooled
- 1 cup fresh pineapple chunks, diced
Teriyaki Sauce
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Flavor Builders
- 1 medium yellow onion, diced
- 2 green onions, sliced thin
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Toppings
- 2 tbsp sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- Prep Peppers: Preheat oven to 375°F. Cut tops off peppers and remove seeds completely. Trim bottom slightly if needed so peppers stand upright. Place in baking dish with 1/4 inch water.
- Make Sauce: Whisk soy sauce, brown sugar, rice vinegar, cornstarch, garlic, and ginger in a small bowl until smooth. The cornstarch should be completely dissolved with no lumps remaining.
- Cook Chicken: Heat vegetable oil in large skillet over medium-high heat. Add diced chicken and onion, cooking 5-6 minutes until chicken is nearly cooked through and onion is softened.
- Add Flavors: Pour teriyaki sauce over chicken mixture and cook 2-3 minutes until thickened and glossy. Stir in pineapple, rice, sesame oil, and half the green onions until combined.
- Stuff Peppers: Divide filling evenly among peppers, packing gently but not too tightly. The filling should mound slightly above the pepper tops but not overflow completely.
- Bake Until: Cover with foil and bake 25-30 minutes until peppers are tender but still hold their shape. Remove foil last 5 minutes for slight browning on top.
- Garnish Serve: Let cool 5 minutes before serving. Top with remaining green onions, toasted sesame seeds, and fresh cilantro. Serve immediately while still warm and aromatic.
Notes
- Use day-old rice for best texture; fresh rice becomes too sticky and mushy.
- Store in refrigerator up to 4 days; flavors improve overnight as they meld together.
- Ground chicken can substitute for diced thighs; just cook thoroughly and break up well.
- Add water to baking dish to prevent peppers from drying out during cooking.
- Toast sesame seeds in dry skillet for maximum flavor and beautiful golden color.
- Freeze assembled peppers up to 3 months; bake directly from frozen with extra time.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 35g
- Protein: 22g