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Teriyaki Pineapple Stuffed Bell Peppers

Juicy chicken, sweet pineapple, and savory teriyaki sauce baked inside tender yellow bell peppers — this dish brings tropical and umami flavors together in one delicious bite.

Ingredients

Scale

For the Crust:

  • 4 large yellow bell peppers
  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup fresh pineapple, diced
  • 1/2 cup teriyaki sauce
  • 1 tbsp olive oil
  • 1/2 cup cooked white rice
  • 1/4 cup green onions, sliced
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil and place in a baking dish.
  2. In a skillet, heat olive oil over medium heat. Add chicken, garlic, and ginger. Cook until chicken is no longer pink, about 5-7 minutes.
  3. Stir in pineapple, teriyaki sauce, and cooked rice. Simmer for 2-3 minutes until well combined. Season with salt and pepper.
  4. Spoon the chicken mixture into the prepared bell peppers. Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender.
  5. Garnish with green onions before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally