Teriyaki Pineapple Chicken Rice Peppers (Printer-friendly)
Colorful peppers filled with teriyaki chicken, sweet pineapple, and fluffy rice for a satisfying dinner.
# What you'll need:
→ For the Peppers
01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds removed
→ For the Filling
02 - 2 cups cooked jasmine or basmati rice
03 - 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
04 - 1 cup fresh pineapple, diced (or canned, drained)
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup green onions, sliced
07 - 1/2 cup shredded carrots
08 - 1 tablespoon vegetable oil
09 - Salt and pepper, to taste
→ For the Teriyaki Sauce
10 - 1/3 cup low-sodium soy sauce
11 - 2 tablespoons honey or brown sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon sesame oil
14 - 2 teaspoons fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 2 teaspoons cornstarch mixed with 2 tablespoons water
→ For Garnish
17 - 1 tablespoon sesame seeds
18 - 2 tablespoons fresh cilantro or green onions, chopped
# Method:
01 - Preheat the oven to 375°F. Arrange the hollowed bell peppers in a baking dish and lightly season the insides with salt.
02 - Combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until thickened (about 2 minutes). Remove from heat and set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook until golden and cooked through (5–6 minutes).
04 - Add red onion and carrots to the skillet; sauté for 2–3 minutes until softened.
05 - Stir in pineapple, green onions, cooked rice, and half of the teriyaki sauce. Mix well and cook for another 2–3 minutes until heated through.
06 - Spoon the chicken and rice mixture evenly into the prepared bell peppers. Drizzle with a little more teriyaki sauce.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Uncover the dish, brush peppers with remaining teriyaki sauce, and bake for another 10 minutes until peppers are tender.
09 - Remove from oven and garnish with sesame seeds and cilantro or extra green onions before serving.
# Expert Tips:
01 -
- The homemade teriyaki sauce comes together in minutes and tastes infinitely better than bottled versions
- Everything cooks in one pan before baking, meaning minimal cleanup maximum flavor
02 -
- Dont skip cutting the chicken into small pieces because larger chunks will stay raw in the center while the filling dries out
- Let the sauce cool slightly before brushing it on the peppers or it will slide right off instead of sticking
03 -
- Choose peppers with flat bottoms so they stand up straight in the baking dish
- If your peppers wobble trim a tiny slice off the bottom without cutting into the cavity