Sweet & Savory Tropical Teriyaki Stuffed Peppers

Sweet & Savory Tropical Teriyaki Stuffed Peppers 🎉🍍🌶️

1. Introduction

Discover the irresistible blend of flavors with our teriyaki chicken stuffed peppers. This dish combines juicy bell peppers filled with savory chicken coated in a delicious pineapple teriyaki sauce, making it a perfect pineapple chicken recipe that excites the palate. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, this savory chicken delight is sure to become a favorite. Learn how to create this colorful, nutrient-packed meal that balances sweet and savory perfectly.

2. Ingredients for Tropical Teriyaki Stuffed Peppers

  • 4 large bell peppers (red, yellow, or green)
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup teriyaki sauce
  • 1 tbsp honey (optional for extra sweetness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • Green onions and sesame seeds for garnish

3. Step-by-Step Instructions for Making Teriyaki Chicken Stuffed Peppers

Preparing the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with a little vegetable oil and set aside.

Cooking the Chicken Filling

In a large skillet, heat the vegetable oil over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent. Add diced chicken, season with salt and pepper, and cook until no longer pink. Stir in pineapple chunks and teriyaki sauce. Simmer for about 5 minutes, allowing the flavors to meld.

Stuffing the Peppers

Spoon the cooked chicken and pineapple mixture into the prepared bell peppers, filling them generously. Place the stuffed peppers upright in a baking dish.

Baking the Stuffed Peppers

Bake in the preheated oven for 25-30 minutes, until peppers are tender and slightly caramelized on the edges. Garnish with sliced green onions and sesame seeds before serving.

4. Storage Tips for Leftover Tropical Teriyaki Stuffed Peppers

Store any leftovers in an airtight container in the refrigerator. They can last up to 3 days. Reheat in the microwave or oven until heated through for a quick, flavorful meal. For longer storage, consider freezing the stuffed peppers for up to 2 months.

5. Serving Suggestions for Pineapple Chicken Recipe

Serve these savory chicken delight stuffed peppers with a side of steamed jasmine rice or cauliflower rice for a wholesome meal. Add a fresh side salad or some crispy spring rolls for a complete Asian-inspired dinner. For extra flavor, drizzle additional teriyaki sauce or hot sauce on top.

Check out this honey pepper chicken pasta for more delightful dinner ideas.

6. Frequently Asked Questions About Teriyaki Chicken Stuffed Peppers

Can I substitute the chicken with another protein?

Yes, shrimp, tofu, or even ground turkey work well as substitutes, offering different textures while maintaining the flavor profile.

How long does it take to prepare this dish?

Overall, it takes about 45 minutes from prep to bake, making it perfect for a quick weeknight meal or a weekend dinner.

Is this dish gluten-free?

It can be made gluten-free by using gluten-free teriyaki sauce and checking labels on other ingredients.

7. Kitchen tools that you might need for this recipe

8. Additional recipes and ideas to try

9. Conclusion

Enjoy an explosion of flavors with this sweet & savory tropical teriyaki stuffed peppers. Perfectly combining the sweetness of pineapple with the umami of teriyaki chicken, wrapped in tender bell peppers, this dish provides a delightful culinary experience. Whether for a busy weeknight or a special occasion, this pineapple chicken recipe is sure to impress. Try it today and savor the perfect harmony of sweet and savory in every bite!

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Colorful stuffed peppers filled with tropical teriyaki chicken and vegetables, garnished with fresh herbs on a white plate.

Sweet & Savory Tropical Teriyaki Stuffed Peppers

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Discover the bold flavors of Sweet & Savory Tropical Teriyaki Stuffed Peppers, a vibrant and delicious dish that combines juicy bell peppers filled with savory chicken, pineapple chunks, and a luscious teriyaki sauce. Perfect for a quick weeknight dinner or impressive entertaining, this colorful recipe offers a delightful balance of sweetness and umami in every bite.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green)
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup teriyaki sauce
  • 1 tbsp honey (optional for extra sweetness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • Green onions and sesame seeds for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, then lightly brush with vegetable oil.
  2. In a skillet, heat oil over medium heat. Sauté chopped onions and garlic until fragrant. Add diced chicken, season with salt and pepper, and cook until no longer pink. Stir in pineapple chunks and teriyaki sauce. Simmer for 5 minutes.
  3. Spoon the chicken mixture into the peppers, filling generously. Arrange peppers upright in a baking dish.
  4. Bake for 25-30 minutes until peppers are tender and caramelized. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For a vegetarian version, substitute chicken with tofu or tempeh.
  • Use gluten-free teriyaki sauce if needed.
  • Adjust sweetness with extra honey if desired.
  • Author: Emma Bloomfield
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking and Sautéing
  • Cuisine: Asian-Inspired
  • Diet: Gluten-Free (with gluten-free sauce)

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 320 kcal Kcal
  • Sugar: 14 g
  • Sodium: 820 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 4 g
  • Protein: 25 g
  • Cholesterol: 70 mg

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