Description
Quick and easy Teriyaki Pineapple Chicken stuffed in roasted bell peppers for a flavorful weeknight dinner.
Ingredients
- 2 large boneless, skinless chicken breasts, cooked and shredded
- 1 cup cooked rice (white, jasmine, or brown)
- 1/2 cup diced pineapple (fresh or canned, drained)
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil (for the skillet)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil (for drizzling over peppers before baking)
- 1/4 cup shredded mozzarella or cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Stand the hollowed peppers upright in a baking dish; drizzle each with olive oil and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium. Add minced garlic and sauté for 30–45 seconds.
- Add shredded chicken, teriyaki sauce, diced pineapple, ginger, and red pepper flakes. Stir and warm through for 2–4 minutes.
- Remove skillet from heat; fold in cooked rice until evenly combined. Adjust seasoning as needed.
- Spoon chicken-rice mixture into each prepared pepper, packing gently.
- Cover baking dish with foil and bake for 25–30 minutes, until peppers are tender.
- Remove foil, sprinkle cheese if desired, and bake uncovered for 4–6 minutes until cheese melts.
- Let cool for 5 minutes before serving.
Notes
For a lower-carb option, use cauliflower rice instead of regular rice. You can also prep the filling a day ahead.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian