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At the heart of Teriyaki Pineapple Chicken & Rice Peppers lies a unique flavor combination that captivates the palate. The dish is inspired by Asian cuisine, particularly the beloved teriyaki sauce, which is known for its sweet and savory notes. This sauce, made from soy sauce, sugar, and various seasonings, provides a rich, umami flavor that beautifully complements the sweetness of pineapple.

Teriyaki Pineapple Chicken & Rice Peppers

Discover the vibrant flavors of Teriyaki Pineapple Chicken & Rice Peppers, a colorful dish that beautifully combines sweet pineapple and savory teriyaki chicken served in bright bell pepper cups. Perfect for family dinners or summer gatherings, it’s not just mouthwatering but also packed with nutrition. Enjoy the satisfying mix of textures and flavors as you create this healthy and visually stunning meal that will quickly become a favorite at your table.
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Ingredients
  

2 boneless, skinless chicken breasts, diced

1 cup cooked jasmine rice

1 large pineapple, halved and hollowed out

3 bell peppers (red, yellow, green), halved and seeded

1/2 cup teriyaki sauce

2 tablespoons olive oil

1 cup diced fresh pineapple (from the hollowed half)

1/4 cup green onions, chopped

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Prepare the Chicken: In a medium bowl, toss the diced chicken with salt, pepper, and 1/4 cup of teriyaki sauce. Let marinate for at least 15 minutes while you prep the vegetables.

    Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes until it is browned and cooked through. Stir occasionally to ensure even cooking.

      Add Pineapple and Sauce: Once the chicken is cooked, add the diced fresh pineapple along with the remaining teriyaki sauce. Stir to coat the chicken and pineapple evenly. Cook for an additional 2-3 minutes until heated through.

        Prepare the Peppers: While the chicken is cooking, preheat your oven to 375°F (190°C). Place the halved bell peppers on a baking sheet, hollow side up. If desired, brush lightly with olive oil and sprinkle with salt.

          Fill the Peppers: Divide the cooked jasmine rice evenly among the pepper halves. Top with the teriyaki chicken and pineapple mixture. Make sure to pack it in well.

            Bake: Place the filled peppers in the preheated oven and bake for about 15-20 minutes, until the peppers are tender.

              Garnish and Serve: Once cooked, remove from the oven and sprinkle with chopped green onions and sesame seeds for garnish. Serve immediately, using the hollowed pineapple halves as fun serving bowls if desired!

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | 4 servings