Teriyaki Pineapple Chicken and Rice Stuffed Peppers (Printable)
Sweet and savory bell peppers stuffed with teriyaki chicken, juicy pineapple, and fluffy rice, finished with a sticky glaze.
# What You'll Need:
→ For the Peppers
01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds removed
→ For the Filling
02 - 2 cups cooked jasmine or basmati rice
03 - 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
04 - 1 cup fresh pineapple, diced (or canned, drained)
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup green onions, sliced
07 - 1/2 cup shredded carrots
08 - 1 tablespoon vegetable oil
09 - Salt and pepper, to taste
→ For the Teriyaki Sauce
10 - 1/3 cup low-sodium soy sauce
11 - 2 tablespoons honey or brown sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon sesame oil
14 - 2 teaspoons fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 2 teaspoons cornstarch mixed with 2 tablespoons water
→ For Garnish
17 - 1 tablespoon sesame seeds
18 - 2 tablespoons fresh cilantro or green onions, chopped
# How to Make It:
01 - Preheat the oven to 375°F. Arrange the hollowed bell peppers in a baking dish; lightly season the insides with salt.
02 - In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until thickened (about 2 minutes). Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and just cooked through (about 5–6 minutes).
04 - Add red onion and carrots to the skillet; sauté for 2–3 minutes until softened.
05 - Stir in pineapple, green onions, cooked rice, and half of the teriyaki sauce. Mix well, cooking for another 2–3 minutes until heated through.
06 - Spoon the chicken and rice mixture evenly into the prepared bell peppers. Drizzle with a little more teriyaki sauce.
07 - Cover the baking dish with foil and bake for 25 minutes. Uncover, brush with remaining teriyaki sauce, and bake for another 10 minutes, until peppers are tender.
08 - Remove from oven. Garnish with sesame seeds and cilantro or extra green onions before serving.
# Expert Suggestions:
01 -
- The homemade teriyaki sauce comes together in minutes and tastes infinitely better than bottled versions
- These peppers reheat beautifully for lunch the next day, if they last that long
02 -
- The sauce thickens fast once you add the cornstarch, so keep stirring or you'll get lumps
- Overfilling the peppers causes them to split during baking, leave a little room at the top
03 -
- Char the peppers under the broiler for 2 minutes after baking for that restaurant-style blistered skin
- Use tamari instead of soy sauce to keep this gluten-free without losing any flavor