Teriyaki Pineapple Chicken Rice Peppers (Printable)
Sweet and savory peppers loaded with teriyaki chicken, pineapple, and rice under a sticky glazed finish.
# What You Need:
→ For the Peppers
01 - 4 large bell peppers (red, yellow, or orange), tops cut off, seeds removed
→ For the Filling
02 - 2 cups cooked jasmine or basmati rice
03 - 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
04 - 1 cup fresh pineapple, diced (or canned, drained)
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup green onions, sliced
07 - 1/2 cup shredded carrots
08 - 1 tablespoon vegetable oil
09 - Salt and pepper, to taste
→ For the Teriyaki Sauce
10 - 1/3 cup low-sodium soy sauce
11 - 2 tablespoons honey or brown sugar
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon sesame oil
14 - 2 teaspoons fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 2 teaspoons cornstarch mixed with 2 tablespoons water
→ For Garnish
17 - 1 tablespoon sesame seeds
18 - 2 tablespoons fresh cilantro or green onions, chopped
# How To Make It:
01 - Preheat the oven to 375°F. Arrange the hollowed bell peppers in a baking dish and lightly season the insides with salt.
02 - In a small saucepan, combine soy sauce, honey or brown sugar, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until thickened about 2 minutes. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and just cooked through about 5-6 minutes.
04 - Add red onion and carrots to the skillet and sauté for 2-3 minutes until softened.
05 - Stir in pineapple, green onions, cooked rice, and half of the teriyaki sauce. Mix well, cooking for another 2-3 minutes until heated through.
06 - Spoon the chicken and rice mixture evenly into the prepared bell peppers. Drizzle with a little more teriyaki sauce.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Uncover, brush with remaining teriyaki sauce, and bake for another 10 minutes until peppers are tender. Remove from oven and garnish with sesame seeds and cilantro or extra green onions before serving.
# Expert Suggestions:
01 -
- The homemade teriyaki sauce comes together in minutes but tastes like it simmered for hours
- Leftovers reheat beautifully for lunch the next day
02 -
- Let the teriyaki sauce cool slightly before brushing it on the peppers or it will slide right off
- If your peppers wobble, slice a tiny bit off the bottom to create a flat base
03 -
- Char the peppers under the broiler for 2 to 3 minutes at the very end for those gorgeous blistered spots
- Use a small ice cream scoop to fill the peppers evenly and mess-free