Teriyaki Pineapple Chicken with Rice Stuffed Bell Peppers (Print version)
Sweet-savory teriyaki chicken, pineapple, and rice baked inside tender bell peppers for a bright, filling dinner.
# Ingredients:
For the peppers
01 -
4 large bell peppers, any color
02 -
1 tablespoon olive oil, divided
03 -
1/2 teaspoon kosher salt, divided
For the filling
04 -
1 lb (450 g) boneless skinless chicken thighs or breasts, diced small
05 -
1/4 teaspoon black pepper
06 -
2 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated
08 -
1 cup (165 g) pineapple chunks, drained, plus 2 tablespoons juice if needed
09 -
1/2 cup (120 ml) teriyaki sauce
10 -
2 cups (320 g) cooked white or jasmine rice
11 -
3 green onions, thinly sliced, divided
12 -
1 tablespoon sesame seeds
# Instructions:
01 -
Heat the oven to 375 F. Cut the tops from the bell peppers, remove the seeds, brush lightly with 1 teaspoon oil, and season with a pinch of salt. Set upright in a baking dish and bake for 10 minutes.
02 -
Heat the remaining oil in a large skillet over medium-high heat. Add the diced chicken, remaining salt, and black pepper. Cook for 5-7 minutes, stirring often, until browned and cooked through.
03 -
Stir in the garlic and ginger for 30 seconds. Add the pineapple chunks and teriyaki sauce, then simmer for 3-4 minutes until glossy. Add a splash of pineapple juice if the sauce tightens too much.
04 -
Remove the skillet from the heat. Fold in the cooked rice and half of the green onions until the grains are evenly coated with sauce.
05 -
Spoon the filling into the softened peppers. Cover the dish with foil and bake for 15 minutes, then uncover and bake 5 minutes more until the peppers are tender and the filling is hot.
06 -
Top with the remaining green onions and sesame seeds. Let the peppers stand for 5 minutes before serving so the filling settles.
# Good to know:
01 -
Use cooked rice for the best texture. Raw rice will not cook properly inside the peppers.
02 -
A 9x13 inch baking dish usually holds four large peppers upright.
03 -
For a sweeter filling, use pineapple packed in juice rather than syrup.