Description
Teriyaki Pineapple Chicken And Rice Stuffed Peppers is a vibrant and flavorful dish combining juicy chicken breast, fragrant rice, and sweet pineapple chunks all encased in colorful bell peppers. Coated in a natural teriyaki and vegetarian Worcestershire sauce glaze and enhanced with garlic, ginger, and green onions, this easy one-pan recipe offers a perfect harmony of savory and tropical sweetness. Ideal for a nutritious family meal or entertaining guests with a visually appealing presentation.
Ingredients
Scale
Bell Peppers
- 4 large bright bell peppers (red, green, yellow)
Chicken and Filling
- 1 lb diced chicken breast
- 2 cups cooked white rice (or brown rice/quinoa as variation)
- 1 cup pineapple chunks (fresh or canned)
- 2 cloves garlic, finely chopped
- 1 inch fresh ginger, finely chopped
- 3 green onions, chopped
- 2 tablespoons teriyaki sauce (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/4 cup grape juice
- 1 teaspoon natural gelling agent
- 1 tablespoon toasted sesame seeds
- 1 tablespoon cooking oil (such as vegetable or olive oil)
Instructions
- Prepare the Bell Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes to create cavities for the filling while keeping the peppers intact for baking.
- Cook the Chicken and Aromatics: Heat oil in a large pan over medium heat. Sauté chopped garlic and fresh ginger until fragrant. Add diced chicken breast and cook until no longer pink on the outside, ensuring tender, juicy pieces.
- Make the Teriyaki Pineapple Sauce: In a bowl, mix teriyaki sauce (natural), vegetarian Worcestershire sauce (natural), and grape juice. Pour the mixture into the pan with chicken. Stir in pineapple chunks and simmer gently, allowing the glaze to thicken and coat the chicken.
- Combine Rice and Filling: Add cooked rice to the pan, mixing thoroughly so every grain is coated with the sauce. Stir in chopped green onions and natural gelling agent to help bind the filling slightly.
- Stuff the Peppers and Bake: Generously fill each hollowed bell pepper with the warm chicken and rice mixture. Place the peppers upright in a baking dish, cover with foil, and bake at 375°F (190°C) for 25-30 minutes until the peppers are tender but still hold their shape.
Notes
- Do not overcook the chicken to keep it moist and tender inside the peppers.
- Use fresh pineapple chunks for the brightest tropical flavor.
- Rinse rice before cooking to prevent stickiness and ensure fluffy texture.
- Arrange stuffed peppers tightly side-by-side or nestle them in crumpled foil at the bottom of the baking dish to keep them upright.
- Taste the sauce midway through cooking and add a little extra grape juice if you prefer a sweeter, tropical glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: teriyaki chicken, stuffed peppers, pineapple, one-pan meal, colorful dish, gluten free, savory and sweet
