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Teriyaki Pineapple Chicken and Rice Stuffed Peppers

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A delightful dish blending tropical pineapple sweetness with savory chicken and teriyaki sauce, all stuffed in colorful bell peppers.

Ingredients

Scale
  • 4 bell peppers
  • 1 lb chicken breast, diced
  • 1 cup cooked rice
  • 1 cup pineapple chunks
  • 1/2 cup teriyaki sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Chopped green onions for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a large skillet, heat olive oil over medium heat and cook the diced chicken until no longer pink.
  4. Stir in the cooked rice, pineapple chunks, teriyaki sauce, salt, and pepper, mixing well.
  5. Stuff each bell pepper with the chicken and rice mixture.
  6. Place the stuffed peppers in a baking dish and cover with foil.
  7. Bake for about 25-30 minutes, until the peppers are tender.

Notes

For added richness, sauté onions and garlic before cooking chicken. Can substitute shrimp for a delightful twist.

Nutrition

Find it online: https://www.simplefamilydishes.com/teriyaki-pineapple-chicken-teriyaki-chicken/