Irresistible Teriyaki Pineapple Chicken Stuffed Peppers

The aroma of Teriyaki Pineapple Chicken Stuffed Peppers wafts through the kitchen, inviting you to dive into a sensory experience. Picture vibrant bell peppers, bursting with juicy chicken and sweet pineapple, all drizzled in a sticky teriyaki glaze that dances on your taste buds. It’s a dish that promises a symphony of flavors, textures, and colors that can turn even the dullest of weeknight dinners into a tropical fiesta.

I remember the first time I made this recipe; my kitchen turned into a mini concert hall as I sautéed chicken while belting out karaoke tunes. The peppers were my backup dancers, all lined up and ready to steal the spotlight. Now, every time I whip up these stuffed wonders, I can’t help but reminisce about that unforgettable night filled with laughter and deliciousness. Perfect for family gatherings or a cozy dinner date at home, these Teriyaki Pineapple Chicken Stuffed Peppers will make your taste buds dance!

Ingredients for Teriyaki Pineapple Chicken Stuffed Peppers

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose vibrant red, yellow, or green ones for a pop of color and flavor.
• Boneless Skinless Chicken Breasts: About 3-4 pieces work perfectly; shred them after cooking for easy stuffing.
• Pineapple Chunks: Fresh or canned; they add sweetness and moisture to your chicken mixture.
• Teriyaki Sauce: A good-quality store-bought version saves time; you can also make your own if you’re feeling adventurous!

For the Garnish:

• Green Onions: Sliced thinly for fresh flavor and visual appeal when sprinkled over the top before serving.
• Sesame Seeds: Toasted sesame seeds add crunch and enhance the Asian-inspired flair of the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Teriyaki Pineapple Chicken Stuffed Peppers

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Grab a baking dish and spray it with nonstick cooking spray so those peppers don’t stick like late-night pizza leftovers.

Step 2: Cook the Chicken

In a skillet over medium heat, cook your boneless skinless chicken breasts until they are golden brown and cooked through. This usually takes about 6-7 minutes per side. You want them juicy but not swimming in their own juices—unless you’re making soup!

Step 3: Prepare the Filling

Once cooked, shred the chicken using two forks (or your ninja skills) into bite-sized pieces. In a bowl, mix shredded chicken with pineapple chunks and teriyaki sauce until everything is coated in deliciousness.

Step 4: Stuff Those Peppers

Slice the tops off the bell peppers and remove seeds. Fill each pepper generously with your teriyaki chicken mixture, packing it tightly—like you’re trying to impress someone at an all-you-can-eat buffet.

Step 5: Bake

Place stuffed peppers upright in your prepared baking dish; cover them with foil so they cook evenly. Bake for about 25 minutes until they are tender but still hold their shape—no one likes mushy peppers!

Step 6: Serve & Garnish

Remove from oven and sprinkle with sliced green onions and toasted sesame seeds before serving. Transfer to plates and drizzle with extra teriyaki sauce for that perfect finishing touch!

And there you have it! Your Teriyaki Pineapple Chicken Stuffed Peppers are ready to make an entrance at any dinner table! Enjoy every bite of this flavorful delight that’s sure to impress family and friends alike!

Perfecting the Cooking Process

Start by searing the chicken to lock in flavor, then prepare the rice while the chicken cooks. Finally, mix everything with the teriyaki sauce before stuffing those vibrant peppers. This sequence maximizes efficiency and ensures every component shines.

Add Your Touch

Feel free to swap out chicken for shrimp or tofu for a vegetarian option. You can also try different sauces like sweet chili or even barbecue if you’re feeling adventurous. Fresh herbs like cilantro can add a zesty touch!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for about two minutes or bake at 350°F until warmed through, preserving that delicious flavor.

– Use fresh pineapples for a burst of sweetness; canned versions may lack texture and taste.

– Don’t overstuff the peppers; they need room to cook evenly and maintain their shape.

– Let your cooked stuffed peppers rest for a few minutes before serving; this allows flavors to meld beautifully.

I remember the first time I made Teriyaki Pineapple Chicken Stuffed Peppers for my friends. Their delighted faces as they took that first bite were priceless—I knew I had struck gold in flavor town!

FAQs :

What are Teriyaki Pineapple Chicken Stuffed Peppers?

Teriyaki Pineapple Chicken Stuffed Peppers are a delicious fusion dish made by filling bell peppers with a mixture of chicken, pineapple, and teriyaki sauce. This combination creates a sweet and savory flavor profile that is both satisfying and healthy. The peppers are typically roasted or baked to enhance their natural sweetness while allowing the filling to meld together perfectly.

How do I prepare the chicken for Teriyaki Pineapple Chicken Stuffed Peppers?

To prepare the chicken for Teriyaki Pineapple Chicken Stuffed Peppers, start by cooking diced chicken breast in a skillet over medium heat. Add teriyaki sauce and diced pineapple to the pan once the chicken is browned. Stir well to coat the chicken evenly and let it simmer until the sauce thickens slightly. This ensures that the flavors deeply infuse into the chicken before stuffing it into the peppers.

Can I make Teriyaki Pineapple Chicken Stuffed Peppers ahead of time?

Yes, you can prepare Teriyaki Pineapple Chicken Stuffed Peppers ahead of time. You can cook the filling and stuff the peppers, then store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to eat, simply bake them in the oven until heated through. This makes them a perfect meal prep option for busy weeknights.

What can I serve with Teriyaki Pineapple Chicken Stuffed Peppers?

Teriyaki Pineapple Chicken Stuffed Peppers pair well with various side dishes. Consider serving them alongside coconut rice or quinoa for a complete meal. You can also add a fresh salad or steamed vegetables to complement the flavors of the stuffed peppers. These sides enhance the dish’s nutritional profile while adding freshness to your plate.

Conclusion for Teriyaki Pineapple Chicken Stuffed Peppers :

In conclusion, Teriyaki Pineapple Chicken Stuffed Peppers offer a delightful blend of flavors that excite your taste buds. The combination of tender chicken, sweet pineapple, and savory teriyaki sauce wrapped in vibrant bell peppers creates a visually appealing and nutritious dish. Perfect for meal prep or a family dinner, these stuffed peppers are sure to impress everyone at your table while providing essential nutrients in each bite. Enjoy this easy-to-make recipe any night of the week!

Print

Teriyaki Pineapple Chicken Stuffed Peppers

• Author: Lilly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: This recipe serves approximately four people.
• Category: Main
• Method: Baking
• Cuisine: Asian

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Description

Indulge in these vibrant Teriyaki Pineapple Chicken Stuffed Peppers, where juicy chicken and sweet pineapple meet a savory teriyaki glaze, all nestled in colorful bell peppers.

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Ingredients

Scale 1x2x3x

• 3–4 boneless skinless chicken breasts (about 1.5 lbs)
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup teriyaki sauce
• 4 large bell peppers (red, yellow, or green)
• 2 green onions, sliced thinly
• 2 tbsp toasted sesame seeds

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Instructions

1. Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
2. In a skillet over medium heat, cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through. Shred the chicken into bite-sized pieces after cooking.
3. In a bowl, mix shredded chicken with pineapple chunks and teriyaki sauce until well combined.
4. Slice off the tops of the bell peppers and remove any seeds. Fill each pepper with the chicken mixture, packing it tightly.
5. Place stuffed peppers upright in the baking dish and cover with foil. Bake for about 25 minutes until tender but still firm.
6. Remove from oven and sprinkle with sliced green onions and toasted sesame seeds before serving. Drizzle with extra teriyaki sauce as desired.

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Nutrition

• Serving Size: 1 stuffed pepper (approximately 290g)
• Calories: 350
• Sugar: 10g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: - Fresh pineapple adds great flavor; if using canned, ensure it's well-drained. - Feel free to swap out chicken for tofu or shrimp for a different protein option. - Let leftovers cool completely before storing them in an airtight container in the fridge for up to three days.