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Pineapple Teriyaki Chicken Stuffed Peppers

A tropical twist on stuffed peppers featuring tender chicken glazed in homemade teriyaki sauce, sweet pineapple, and fluffy rice served in roasted yellow bell pepper boats.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 stuffed peppers
Course: Dinner, Main Course
Cuisine: Asian Fusion, Hawaiian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Peppers & Base
  • 4 large yellow bell peppers halved and seeded
  • 2 cups cooked white rice jasmine or basmati
The Filling
  • 1 lb chicken breast cubed
  • 1 tbsp cornstarch for coating chicken
  • 1 tbsp olive oil
  • 1 cup fresh pineapple chunked
Teriyaki Sauce
  • 0.5 cup soy sauce low sodium
  • 0.25 cup brown sugar packed
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 1 tsp water
Garnish
  • 2 green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Large Skillet
  • Baking Dish
  • Chef's knife
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Halve peppers, remove seeds, and place in a baking dish with a splash of water. Bake for 15-20 minutes until tender-crisp.
  2. Toss cubed chicken with 1 tbsp cornstarch, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
  4. In the same skillet, whisk together soy sauce, brown sugar, honey, garlic, ginger, and sesame oil. Stir in the cornstarch slurry and simmer until thickened.
  5. Add chicken and pineapple chunks back to the skillet, tossing to coat in the glaze.
  6. Spoon cooked rice into the bottom of the roasted peppers.
  7. Top generously with the teriyaki chicken and pineapple mixture.
  8. Garnish with green onions and sesame seeds before serving.

Notes

Use canned pineapple in juice if fresh is unavailable. Ensure to drain well before adding to the skillet to prevent a watery sauce.