Description
Pineapple Teriyaki Chicken Stuffed Bell Peppers are a delightful fusion of sweet, savory, and satisfying flavors. This dish combines the juicy sweetness of pineapple, the bold and umami-rich teriyaki sauce, and the tender, shredded chicken, all nestled inside crisp and colorful bell peppers.
Ingredients
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 2 cups cooked chicken breast, shredded or chopped
- 1 1/2 cups cooked white or jasmine rice
- 1 cup diced pineapple (fresh or canned, drained)
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds (optional, for garnish)
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Instructions
1. To make the teriyaki sauce, combine the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
2. In a large bowl, combine the cooked chicken, rice, pineapple, carrots, and green onions. Pour the teriyaki sauce over the mixture and toss until evenly coated.
3. Carefully spoon the filling into each hollowed-out bell pepper, pressing down gently to pack it in.
4. Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish, cover loosely with foil, and bake for 25-30 minutes until tender and hot.
Notes
Use low-sodium soy sauce for a balanced flavor.
Grate fresh ginger for better taste.
Adjust sweetness by adding more honey or brown sugar.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 12
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 50