Teriyaki Pineapple Chicken Stuffed Peppers – Healthy Recipe

31 de March de 2025

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Looking for a flavorful, healthy dinner that’s easy to prepare? Teriyaki Pineapple Chicken Stuffed Peppers are the perfect solution! This recipe combines the sweetness of pineapple with savory teriyaki chicken, all stuffed into tender bell peppers for a wholesome, balanced meal. Whether you’re preparing a weeknight dinner, meal prepping for the week, or just craving something a little different, these stuffed peppers offer a mouthwatering combination of flavors and textures. Plus, they’re healthy, customizable, and family-friendly!

If you love vibrant, easy-to-make meals that are packed with nutrients, then these Teriyaki Pineapple Chicken Stuffed Peppers will quickly become a favorite in your kitchen. Let’s dive into the recipe!

Why You’ll Love This Teriyaki Pineapple Chicken Stuffed Peppers Recipe

Sweet & Savory: The balance between the tangy teriyaki sauce, sweet pineapple, and savory chicken is irresistible.
Quick & Easy: Ready in just 45 minutes, making it perfect for busy nights.
Meal Prep Friendly: These stuffed peppers are ideal for prepping ahead for a quick lunch or dinner.
Customizable: Swap out the chicken for tofu or turkey, or make them spicier with chili flakes.
Healthy: Packed with protein, fiber, and vitamins from fresh ingredients like bell peppers, pineapple, and chicken.

Ingredients for Teriyaki Pineapple Chicken Stuffed Peppers

You’ll need the following ingredients to create the perfect stuffed peppers:

4 large yellow bell peppers, tops removed and seeds discarded
1 cup jasmine rice, cooked (coconut rice is also a great option for added flavor)
1 lb boneless, skinless chicken breast, cubed
1 cup fresh pineapple chunks, cut into small pieces
1/4 cup teriyaki sauce
1 tbsp soy sauce (use tamari for gluten-free)
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame seeds (black or white, for garnish)
2 green onions, sliced (for garnish)
Salt and pepper, to taste
Olive oil, for brushing peppers

Substitutions:

For gluten-free: Use tamari or coconut aminos instead of soy sauce.
For a vegetarian version: Replace chicken with tofu or tempeh.
For extra heat: Add a chopped chili or some sriracha for a spicy kick!

How to Make Teriyaki Pineapple Chicken Stuffed Peppers – Step by Step

Step 1: Prepare the Bell Peppers

Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers, and remove the seeds and membranes. Brush the insides of each pepper with a light coat of olive oil to help them crisp up in the oven. Arrange the peppers in a baking dish, standing upright.

Step 2: Cook the Chicken

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. Add the cubed chicken and cook for 5-6 minutes, stirring frequently until the chicken is golden and nearly cooked through.

Step 3: Combine the Ingredients

Once the chicken is cooked, stir in the teriyaki sauce, soy sauce, and fresh pineapple chunks. Cook everything together for another 3 minutes, allowing the sauce to thicken slightly and coat the chicken and pineapple.

Step 4: Mix with Rice

In a separate bowl, combine the cooked jasmine rice with half of the pineapple chicken mixture. Stir to combine, allowing the rice to soak up the flavorful sauce.

Step 5: Stuff the Peppers

Spoon the rice and chicken mixture into each bell pepper, packing the filling in tightly. Top each pepper with the remaining pineapple chicken mixture.

Step 6: Bake to Perfection

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the peppers to soften and the top to caramelize. You can broil for an extra 2-3 minutes for a more crispy finish.

Step 7: Garnish and Serve

Once baked, remove the peppers from the oven. Sprinkle sesame seeds and sliced green onions over the top for an extra pop of flavor and crunch. Serve warm and enjoy!

Pro Tips for Making the Best Teriyaki Pineapple Chicken Stuffed Peppers

For extra crispy texture: After removing the foil, bake for an additional 5 minutes at a higher temperature (400°F) for a beautifully caramelized, crispy topping.
Meal prep: Prepare the filling ahead of time and store it in the fridge for up to 3 days. When ready to eat, simply stuff the peppers and bake.
For more heat: Add some chili flakes or a diced chili pepper to the chicken mixture for a spicy kick.
Customizable filling: Feel free to add more vegetables to the mix, like mushrooms, zucchini, or spinach, for added texture and nutrition.
Use leftovers: The filling is great on its own as a stir-fry or served over rice for an easy second meal.

Best Ways to Serve Teriyaki Pineapple Chicken Stuffed Peppers

While these stuffed peppers are a complete meal on their own, here are a few ideas for perfect pairings:

Side Salad: Pair your stuffed peppers with a fresh garden salad dressed in a light vinaigrette for a refreshing contrast.
Steamed Vegetables: Try serving with steamed broccoli, asparagus, or snap peas to round out the meal with more veggies.
Cold Drink Pairing: A cold iced tea or pineapple lemonade complements the tropical flavors beautifully.
Crispy Fries: For a fun twist, serve with baked sweet potato fries or regular fries.

Nutritional Information for Teriyaki Pineapple Chicken Stuffed Peppers (Per Serving)

Calories: 385 kcal
Carbs: 40g
Protein: 28g
Fat: 12g
Fiber: 4g
Vitamin C: 120mg (great for immunity)
Calcium: 70mg

These stuffed peppers are a nutrient-packed, balanced meal that’s high in protein, fiber, and essential vitamins. A perfect option for anyone looking for a healthy, filling dinner.

Storage & Leftovers

Fridge: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Freezer: After baking, let the stuffed peppers cool, then wrap each pepper in foil or plastic wrap. Freeze for up to 2 months.

Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 2-3 minutes if you’re in a rush. If frozen, allow them to thaw in the fridge overnight before reheating.

FAQs – Teriyaki Pineapple Chicken Stuffed Peppers

Can I freeze Teriyaki Pineapple Chicken Stuffed Peppers?

Yes! These stuffed peppers freeze very well. Wrap them in foil or store them in a freezer-safe container for up to 2 months.

What can I use instead of teriyaki sauce?

If you don’t have teriyaki sauce, you can use a combination of soy sauce, honey, and a splash of rice vinegar for a similar flavor profile.

Can I make these stuffed peppers ahead of time?

Yes! Prepare the filling and stuff the peppers, then refrigerate them for up to 24 hours before baking. This is a great meal prep option!

Are stuffed peppers healthy?

Yes, these Teriyaki Pineapple Chicken Stuffed Peppers are healthy! They’re packed with lean protein from chicken, fiber from the peppers and rice, and antioxidants from the pineapple.

Can I substitute chicken with something else?

Absolutely! You can substitute the chicken with ground turkey, tofu, or tempeh for a vegetarian or low-fat version.

How long do stuffed peppers last in the fridge?

Stored in an airtight container, stuffed peppers will last 3-4 days in the fridge.

Related Recipes

If you love Teriyaki Pineapple Chicken Stuffed Peppers, you’ll enjoy these delicious recipes too:

Conclusion

Now you know how to make the best Teriyaki Pineapple Chicken Stuffed Peppers at home! With their sweet, savory, and tangy flavors, they’re bound to become a favorite in your weekly rotation. Whether you’re meal prepping, feeding the family, or entertaining guests, these stuffed peppers are a guaranteed crowd-pleaser.

We’d love to hear from you! What’s your favorite stuffed pepper filling? Share your thoughts in the comments below, and don’t forget to share this recipe with your friends!