Description: These vibrant stuffed peppers combine the savory sweetness of teriyaki chicken with the tropical tang of pineapple, all nestled in tender bell peppers and served over a bed of fluffy rice. It’s a complete meal packed with flavor, color, and essential nutrients, perfect for a satisfying and healthy dinner.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup teriyaki sauce (store-bought or homemade)
- ¼ cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (or coconut oil for extra flavor)
- 4 large bell peppers (any color: red, yellow, orange, or green)
- 1 cup cooked white rice (such as jasmine or basmati)
- 1 cup diced pineapple (fresh or canned)
- ¼ cup chopped green onions
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
Preparation:
Step 1: Prepare the Chicken Marinade
In a medium-sized bowl, whisk together the teriyaki sauce, pineapple juice, and cornstarch until the cornstarch is fully dissolved. This ensures a smooth and even coating on the chicken. The cornstarch acts as a thickening agent, helping the sauce cling to the chicken during cooking and creating a glossy glaze. Adjust the sweetness and saltiness of the teriyaki sauce to your liking. If using store-bought sauce, taste it first and consider adding a touch of honey or brown sugar for extra sweetness, or a dash of soy sauce for a more savory profile.
Step 2: Marinate the Chicken
Add the chicken cubes to the marinade, ensuring each piece is well-coated. Gently toss the chicken to distribute the marinade evenly. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavorful and tender it will become. The marinade not only infuses the chicken with delicious teriyaki and pineapple flavors but also helps to tenderize the meat.
Step 3: Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). While the chicken is marinating, prepare the bell peppers. Wash the peppers thoroughly under cold running water. Using a sharp knife, carefully cut off the tops of the peppers, creating a lid. Remove the seeds and membranes from inside the peppers. Ensure you remove all the seeds and white membranes, as they can have a slightly bitter taste. You can either discard the tops of the peppers or dice them and add them to the filling for extra texture and flavor.
Step 4: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken to ensure a good sear. Remove the chicken from the marinade, allowing any excess marinade to drip off. Add the marinated chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook the chicken for 5-7 minutes, or until cooked through and no longer pink inside. Turn the chicken occasionally to ensure even cooking on all sides. The chicken should be nicely browned and slightly caramelized from the teriyaki glaze.
Step 5: Cook the Rice
While the chicken is cooking, prepare the rice. If you don’t already have cooked rice on hand, you can cook it in a rice cooker or on the stovetop. Follow the package instructions for the rice you are using. For a more flavorful rice, consider cooking it in chicken broth instead of water. This will add a subtle savory note that complements the other flavors in the dish.
Step 6: Assemble the Filling
In a large bowl, combine the cooked chicken, cooked rice, diced pineapple, and chopped green onions. Gently toss all the ingredients together until well combined. Season with salt and pepper to taste. Be careful not to over-salt the filling, as the teriyaki sauce is already quite salty. Taste the filling and adjust the seasonings as needed. You can also add other vegetables to the filling, such as diced carrots, celery, or water chestnuts, for added texture and nutrition.
Step 7: Stuff the Peppers
Spoon the chicken and rice mixture into the prepared bell peppers, filling each pepper to the top. Pack the filling tightly into the peppers to ensure they hold their shape during baking. If you have any leftover filling, you can serve it on the side or save it for another meal.
Step 8: Bake the Peppers
Place the stuffed peppers in a baking dish. If desired, you can add a small amount of water or broth to the bottom of the baking dish to prevent the peppers from drying out during baking. Cover the baking dish with aluminum foil to help trap moisture and keep the peppers tender. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through. Remove the foil during the last 5-10 minutes of baking to allow the peppers to brown slightly.
Step 9: Serve
Carefully remove the stuffed peppers from the baking dish. Garnish with sesame seeds and chopped green onions before serving. Serve the Teriyaki Pineapple Chicken & Rice Stuffed Peppers hot and enjoy!
Why You Will Love This Recipe:
This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe is a guaranteed crowd-pleaser for several compelling reasons:
- Flavor Explosion: The combination of savory teriyaki chicken, sweet pineapple, and aromatic rice creates a symphony of flavors that tantalizes the taste buds. The teriyaki sauce provides a rich, umami base, while the pineapple adds a refreshing tropical sweetness that perfectly complements the savory chicken.
- Complete Meal in One: These stuffed peppers are a complete and balanced meal, offering a source of protein, carbohydrates, and vegetables all in one convenient package. This makes them a perfect option for busy weeknights when you want a nutritious and satisfying dinner without having to prepare multiple side dishes.
- Colorful and Appealing: The vibrant colors of the bell peppers, chicken, and pineapple make this dish visually appealing, adding to the overall dining experience. The colorful presentation is sure to impress your family and guests.
- Customizable: This recipe is highly customizable to suit your dietary preferences and taste preferences. You can easily swap out the white rice for brown rice or quinoa for a healthier option. You can also add other vegetables to the filling, such as diced carrots, celery, or water chestnuts, for added texture and nutrition. For a spicier kick, add a pinch of red pepper flakes to the filling or a drizzle of sriracha on top before serving.
- Family-Friendly: Even picky eaters will enjoy this recipe, as the flavors are mild and the ingredients are familiar. The stuffed peppers are also a fun and interactive way to get kids involved in the cooking process.
- Make-Ahead Friendly: These stuffed peppers can be assembled ahead of time and stored in the refrigerator until you are ready to bake them. This makes them a great option for meal prepping or for entertaining guests.
- Healthy and Nutritious: This recipe is packed with essential nutrients, including protein, vitamins, and minerals. The chicken provides a lean source of protein, while the bell peppers are rich in vitamins A and C. The pineapple is a good source of vitamin C and bromelain, an enzyme that aids in digestion.
- Versatile: These stuffed peppers can be served as a main course for dinner or as a side dish at a potluck or party. They are also a great option for lunch or a light supper.
- Easy to Make: Despite its impressive flavor and presentation, this recipe is surprisingly easy to make. The steps are straightforward and the ingredients are readily available.
- Delicious Leftovers: The leftovers from this recipe are just as delicious as the fresh dish. Store the leftover stuffed peppers in an airtight container in the refrigerator and reheat them in the oven or microwave when you are ready to eat them.
Serving Suggestions:
- Serve hot, directly from the oven.
- Garnish with extra chopped green onions and sesame seeds for added flavor and visual appeal.
- Pair with a side salad or steamed vegetables for a complete and balanced meal.
- Serve with a dollop of sour cream or Greek yogurt for a creamy topping.
- Drizzle with extra teriyaki sauce or a spicy chili sauce for added flavor.
- Accompany with a side of coconut rice for a tropical twist.
Tips:
- To prevent the peppers from tipping over in the baking dish, you can trim a small amount off the bottom of each pepper to create a flat surface.
- If you don’t have teriyaki sauce on hand, you can make your own by combining soy sauce, brown sugar, honey, ginger, garlic, and cornstarch.
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- If you are short on time, you can use pre-cooked rice and rotisserie chicken to speed up the preparation process.
- To add a smoky flavor, grill the bell peppers over an open flame before stuffing them.
- Experiment with different types of cheese, such as mozzarella, cheddar, or Monterey Jack, for a cheesy topping.
- Add a pinch of red pepper flakes to the filling for a spicy kick.
- Use different colored bell peppers for a more visually appealing dish.
- For a low-carb option, substitute the rice with cauliflower rice.
- If you don’t have fresh pineapple, you can use canned pineapple chunks, but be sure to drain them well before adding them to the filling.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Nutritional Information: (per serving, approximate)
- Calories: 450
- Protein: 30g
- Sodium: 700mg
Conclusion:
Teriyaki Pineapple Chicken & Rice Stuffed Peppers offer a delightful culinary adventure, blending savory, sweet, and aromatic elements into a complete and satisfying meal. The vibrant colors and customizable ingredients make this recipe a winner for both everyday family dinners and special occasions. This recipe is a testament to how simple ingredients can be transformed into a culinary masterpiece with a bit of creativity and passion. So, gather your ingredients, preheat your oven, and embark on a flavorful journey that will leave you and your loved ones craving more. Enjoy the delightful harmony of flavors and textures in every bite of these irresistible stuffed peppers!
5 Questions and Answers About This Recipe:
Q1: Can I make this recipe ahead of time?
A: Absolutely! These stuffed peppers are perfect for meal prepping. You can assemble them completely and store them, uncooked, in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly to prevent the peppers from drying out. When you’re ready to bake, simply add a few extra minutes to the cooking time to ensure they’re heated through.
Q2: I don’t have pineapple juice. Can I substitute it with something else?
A: Yes, you can substitute pineapple juice with apple juice or even orange juice. These will provide a similar sweetness and acidity to the marinade. You can also use a splash of rice vinegar for a bit of tang. If you don’t have any juice on hand, you can simply omit it and add a teaspoon of brown sugar or honey to the teriyaki sauce for added sweetness.
Q3: Can I use brown rice instead of white rice?
A: Definitely! Brown rice is a healthier alternative to white rice, providing more fiber and nutrients. Just keep in mind that brown rice takes longer to cook, so you’ll need to adjust the cooking time accordingly. You may also need to add a bit more liquid to the rice while it’s cooking.
Q4: I’m not a fan of green onions. What else can I use?
A: If you don’t like green onions, you can substitute them with chopped chives, parsley, or cilantro. These herbs will add a fresh and vibrant flavor to the filling. You can also use finely diced red onion for a more pungent flavor.
Q5: Can I freeze these stuffed peppers?
A: While you can freeze these stuffed peppers, the texture of the peppers may change slightly upon thawing. The peppers may become a bit softer and more watery. To minimize this, it’s best to freeze them before baking. Wrap each stuffed pepper individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw them overnight in the refrigerator and then bake them as directed.
