Teriyaki Pineapple Chicken Peppers (Print-Friendly Format)

Bell peppers stuffed with juicy chicken, pineapple, rice, and teriyaki sauce for a bright, flavorful main dish.

# Required Ingredients:

→ Stuffed Peppers

01 - 4 large bell peppers, assorted colours, tops trimmed and seeds removed
02 - 1 tablespoon olive oil
03 - 450 grams boneless, skinless chicken breast or thighs, diced
04 - Salt, to taste
05 - Black pepper, to taste
06 - 2 cups cooked rice, white or brown
07 - 1 cup pineapple chunks, drained if using canned
08 - 1/4 cup chopped green onions
09 - 1/4 cup shredded carrots
10 - 1/2 cup shredded mozzarella or Monterey Jack cheese

→ Teriyaki Sauce

11 - 80 millilitres reduced-sodium soy sauce
12 - 2 tablespoons honey or brown sugar
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon toasted sesame oil
15 - 1 clove garlic, minced
16 - 1 teaspoon freshly grated ginger
17 - 1 teaspoon cornstarch
18 - 1 tablespoon water

# How to Make It:

01 - Preheat oven to 190°C. Arrange hollowed-out bell peppers upright in a suitable baking dish.
02 - Heat olive oil in a skillet over medium-high heat. Add diced chicken, season with salt and black pepper, and cook for 5–7 minutes until fully cooked through. Remove from heat.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger over medium heat. Once simmering, stir in cornstarch mixed with water. Cook for 1–2 minutes until the sauce thickens. Remove from heat.
04 - In a large bowl, gently mix cooked rice, sautéed chicken, pineapple chunks, green onions, carrots, and three-quarters of the prepared teriyaki sauce until evenly coated.
05 - Spoon the rice and chicken mixture into each prepared pepper. If using, sprinkle shredded cheese evenly over the tops.
06 - Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until peppers are tender and cheese is melted.
07 - Drizzle with the reserved teriyaki sauce and garnish with additional green onions or a sprinkle of sesame seeds if desired. Serve hot.

# Additional Information:

01 - Rotisserie or grilled chicken can be substituted for freshly cooked chicken to reduce preparation time.
02 - Replace white rice with quinoa or cauliflower rice for a lower-carbohydrate option without sacrificing texture.
03 - Stuffed peppers may be refrigerated for up to 4 days in an airtight container and reheat well.

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