Teriyaki Pineapple Chicken Stuffed Peppers – Healthy Recipe
These Teriyaki Pineapple Chicken Stuffed Peppers are a vibrant and flavorful dish combining sweet pineapple, savory teriyaki chicken, and fluffy jasmine rice—all baked inside tender yellow bell peppers for a satisfying and customizable meal.
Ingredients
Scale
- 4large yellow bell peppers, tops removed and seeds discarded
- 1 cupcooked jasmine rice (or coconut rice)
- 1lb boneless, skinless chicken breast, cubed
- 1 cupfresh pineapple chunks, diced
- 1/4 cupteriyaki sauce
- 1 tablespoonsoy sauce (or tamari)
- 1 tablespoonsesame oil
- 1 teaspoongarlic, minced
- 1 teaspoonfresh ginger, grated
- 1 tablespoonsesame seeds (black or white, for garnish)
- 2green onions, sliced (for garnish)
- Salt and pepper, to taste
- Olive oil, for brushing peppers
Instructions
- Preheat oven to 375°F (190°C). Prepare the bell peppers by cutting off tops, removing seeds and membranes, and brushing the insides with olive oil. Place upright in a baking dish.
- Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Add cubed chicken and cook for 5–6 minutes until nearly cooked through.
- Stir in teriyaki sauce, soy sauce, and pineapple chunks. Cook for 3 minutes until coated and sauce slightly thickens.
- In a bowl, mix cooked rice with half of the pineapple chicken mixture.
- Stuff peppers with the rice mixture and top with remaining chicken and pineapple mixture.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes. Broil 2–3 minutes if desired.
- Remove from oven and garnish with sesame seeds and green onions. Serve warm.
Notes
Use tamari or coconut aminos for a gluten-free version.
Replace chicken with tofu or tempeh for a vegetarian alternative.
Add chili or sriracha for extra heat.
Coconut rice can enhance the tropical flavor.
Nutrition
- Calories: 385
- Sugar: 7g
- Fat: 14g
- Carbohydrates: 38g
- Protein: 26g