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**Flavorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers: A Sweet and Savory Meal You’ll Love**
Looking for a dinner that’s both delicious and unique? **Teriyaki Pineapple Chicken & Rice Stuffed Peppers** are the perfect answer! This mouthwatering dish combines tender chicken, sweet pineapple, and savory teriyaki sauce, all stuffed inside colorful bell peppers. It’s a beautiful, balanced meal that’s bursting with flavor and guaranteed to impress your family and guests. Plus, it’s an easy-to-make, one-pan dish that makes cleanup a breeze!
The combination of sweet pineapple and tangy teriyaki sauce pairs perfectly with the richness of chicken, and the bell peppers provide a subtle crunch and a vibrant color to the dish. Whether you’re cooking for a weeknight dinner or preparing a meal for a special occasion, these stuffed peppers will definitely stand out. Let’s dive into this irresistible recipe!
### Why You’ll Love Teriyaki Pineapple Chicken & Rice Stuffed Peppers
1. **Packed with Flavor**: The sweetness of pineapple combined with savory teriyaki sauce and tender chicken creates a mouthwatering, balanced dish.
2. **Colorful and Inviting**: The vibrant bell peppers add a pop of color and freshness to the dish, making it as visually appealing as it is tasty.
3. **Customizable**: You can easily adjust the ingredients to your taste by adding different vegetables, swapping the chicken for another protein, or experimenting with sauces.
4. **One-Pan Wonder**: With the peppers stuffed and baked in one pan, this dish is both convenient and easy to clean up.
5. **Healthy and Satisfying**: Packed with protein from the chicken, fiber from the peppers, and nutrients from the pineapple, this meal is filling yet light.
### Ingredients for Teriyaki Pineapple Chicken & Rice Stuffed Peppers
To make these flavorful stuffed peppers, you’ll need the following ingredients:
#### For the Stuffed Peppers:
– **4 large bell peppers** (any color, but red, yellow, and orange work beautifully)
– **1 lb chicken breast** (boneless, skinless)
– **1 cup cooked rice** (white or brown rice, based on your preference)
– **1 cup pineapple chunks** (fresh or canned, drained if using canned)
– **1/4 cup teriyaki sauce** (store-bought or homemade)
– **1 tablespoon olive oil** (for cooking the chicken)
– **1/2 teaspoon garlic powder**
– **1/2 teaspoon ground ginger** (optional, but adds extra depth of flavor)
– **Salt and pepper**, to taste
– **2 tablespoons green onions**, chopped (optional, for garnish)
– **Sesame seeds**, for garnish (optional)
#### For the Homemade Teriyaki Sauce (Optional):
– **1/4 cup soy sauce** (or tamari for gluten-free)
– **2 tablespoons honey or brown sugar**
– **2 teaspoons rice vinegar**
– **1 teaspoon sesame oil**
– **1 garlic clove**, minced
– **1/2 teaspoon ground ginger**
– **1/2 tablespoon cornstarch** mixed with 1 tablespoon water (for thickening)
### How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers
#### Step 1: Prepare the Peppers
1. **Preheat the Oven**: Begin by preheating your oven to **375°F (190°C)**.
2. **Prepare the Bell Peppers**: Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. **Cook the Rice**: If you don’t have cooked rice on hand, cook your rice according to the package instructions while you prepare the other ingredients. It’s best to use cold rice from the fridge if possible, as it holds up better when stuffed into the peppers.
#### Step 2: Cook the Chicken
1. **Sauté the Chicken**: Heat **1 tablespoon olive oil** in a large skillet over medium heat. Season the **chicken breasts** with salt, pepper, **garlic powder**, and **ground ginger** (if using). Sauté the chicken until it is cooked through and browned on both sides, about **6-7 minutes per side** depending on the thickness. Let it rest for a few minutes before chopping it into small bite-sized pieces.
#### Step 3: Prepare the Stuffing
1. **Make the Filling**: In the same skillet (don’t worry about cleaning it), combine the chopped **chicken**, **cooked rice**, and **pineapple chunks**. Stir in the **teriyaki sauce**, making sure everything is well-coated. Cook the mixture for **2-3 minutes** over medium heat until the flavors have melded together and the pineapple is slightly softened.
#### Step 4: Stuff the Peppers
1. **Stuff the Peppers**: Spoon the chicken and rice mixture into each of the hollowed-out bell peppers. Press the filling down slightly to pack it in tightly.
2. **Bake the Stuffed Peppers**: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for **20 minutes**. After 20 minutes, remove the foil and bake for an additional **10 minutes** to allow the peppers to soften and the filling to become slightly crispy on top.
Step 5: Prepare the Teriyaki Sauce (Optional)
1. **Make the Sauce**: While the peppers are baking, you can make your own teriyaki sauce to drizzle over the top. In a small saucepan, combine the **soy sauce**, **honey**, **rice vinegar**, **sesame oil**, **garlic**, and **ginger**. Bring the mixture to a simmer over medium heat. Let it cook for about **5 minutes** until slightly thickened. Mix in the **cornstarch slurry** (cornstarch mixed with water) and cook for an additional **1-2 minutes** until the sauce has thickened to your liking.
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