Teriyaki Pineapple Chicken Rice: Tropical Flavor Burst

Teriyaki pineapple chicken rice has a way of transporting me straight to a tropical vacation, no matter what the weather is like outside. I still remember the first time I tried making it years ago; I was aiming for a quick weeknight dinner and stumbled upon this amazing combination of savory chicken, sweet pineapple, and sticky rice. The aroma that filled my kitchen as it baked was incredible – hints of ginger, garlic, and that unmistakable sweet teriyaki glaze. This pineapple teriyaki chicken with rice stuffing for bell peppers is a guaranteed crowd-pleaser, offering a burst of sunshine in every bite. Let’s get cooking!

Why You’ll Love This Teriyaki Pineapple Chicken Rice

This recipe is a weeknight winner for so many reasons:

• It’s incredibly flavorful, hitting all the right sweet and savory notes.
• The stuffed peppers make for a beautiful and easy presentation.
• You get a complete meal in one package – protein, carbs, and veggies!
• This teriyaki pineapple chicken and rice is perfect for meal prep, as it holds up well.
• It’s a fun twist on a classic comfort food, offering a taste of the tropics.
• The combination of juicy chicken, sweet pineapple, and fluffy rice is irresistible.
• This pineapple teriyaki chicken with rice is surprisingly simple to whip up, even on busy nights.
• It’s adaptable; feel free to add extra veggies or adjust the spice level to your liking.

Ingredients for Teriyaki Pineapple Chicken Rice

Gather these essentials for a delicious teriyaki pineapple chicken rice dinner:

• 4 large bell peppers (any color) – tops cut off and seeds removed, ready for stuffing
• 2 tablespoons olive oil – for sautéing the chicken
• 1 pound ground chicken – a lean protein base for our filling
• 1 teaspoon garlic powder – adds aromatic depth
• 1 teaspoon onion powder – complements the garlic
• 1/4 teaspoon ground ginger – brings a subtle warmth
• Salt and pepper, to taste – to enhance all the flavors
• 1 cup crushed pineapple, drained – the star of our sweet and tangy filling; draining is key to avoid sogginess
• 1/2 cup teriyaki sauce – provides that classic savory-sweet glaze
• 1 cup shredded mozzarella cheese – for a gooey, cheesy topping
• 2 green onions, sliced (optional, for garnish) – adds a fresh, sharp bite
• Sesame seeds (optional, for garnish) – for a nutty crunch and visual appeal

How to Make Teriyaki Pineapple Chicken Rice

Ready to create this amazing stuffed pepper dinner? It’s simpler than you think, and the results are incredibly rewarding. Follow these steps for a truly delicious teriyaki pineapple chicken rice experience.

1. Step 1: Prepare the Bell Peppers
   First things first, let’s get our pepper vessels ready. Preheat your oven to 375°F (190°C). Grab your bell peppers, slice off their tops, and carefully scoop out all the seeds and membranes. Lightly grease a baking dish and arrange the hollowed-out peppers upright inside. They’re now prepped and waiting for their flavorful filling!
2. Step 2: Cook the Chicken
   In a large skillet, heat up the 2 tablespoons olive oil over medium heat. Add the 1 pound ground chicken and break it up with your spoon. Cook until it’s no longer pink, which usually takes about 5–6 minutes. Season it generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon ground ginger, and salt and pepper to your liking. Stir it all together to distribute those savory seasonings.
3. Step 3: Make the Teriyaki Pineapple Filling
   Now for the magic! Pour the 1/2 cup teriyaki sauce and the drained 1 cup crushed pineapple into the skillet with the cooked chicken. Stir everything together well. Let this mixture simmer gently for about 3–4 minutes. You’ll notice the sauce starting to thicken slightly and the sweet, tangy aromas really begin to mingle – it smells amazing!
4. Step 4: Combine with Rice and Stuff Peppers
   It’s time to bring it all together. Add the 2 cups cooked white rice directly into the skillet with the chicken and pineapple mixture. Stir gently until the rice is evenly coated and everything is beautifully combined. This is your complete pineapple teriyaki chicken with rice filling! Carefully spoon this delicious mixture into each prepared bell pepper, packing them generously until they’re full.
5. Step 5: Bake to Perfection
   Place the stuffed peppers back into your baking dish. Sprinkle the 1 cup shredded mozzarella cheese evenly over the top of each pepper. Cover the baking dish tightly with foil. Pop it into your preheated oven and bake for 30 minutes. Then, carefully remove the foil and bake for an additional 10 minutes. You’re looking for that cheese to be perfectly melted and bubbly, and the peppers to be tender. The smell of this chicken teriyaki with pineapple and rice baking is divine!

Pro Tips for the Best Teriyaki Pineapple Chicken Rice

Want to elevate your stuffed pepper game? These little tricks will make your teriyaki pineapple chicken rice truly sing:

• Always drain your crushed pineapple thoroughly. Excess moisture can make the filling watery, and nobody wants that!
• Don’t overcook the ground chicken before adding the sauce and pineapple. It will continue to cook in the oven, and you want it to stay tender.
• Taste and adjust the seasoning of your filling before stuffing the peppers. This is your last chance to get the balance of sweet, savory, and salty just right.
• For an extra layer of flavor, try toasting the sesame seeds before garnishing. It brings out a wonderful nuttiness.

What’s the secret to perfect Teriyaki Pineapple Chicken Rice?

The real secret is in the balance of flavors and textures. Using well-drained pineapple is crucial, and letting the chicken and sauce mixture simmer allows those sweet and savory notes to really meld together before hitting the rice. This ensures a complex, delicious filling for your pineapple teriyaki chicken with rice. For more insights into flavor balancing, you can explore resources on culinary techniques.

Can I make Teriyaki Pineapple Chicken Rice ahead of time?

Absolutely! You can prepare the entire chicken and rice filling up to 2 days in advance and store it in an airtight container in the refrigerator. Stuff the peppers and top with cheese just before baking. You might need to add a few extra minutes to the baking time if the filling is cold. For more information on food safety and storage, check out these guidelines.

How do I avoid common mistakes with Teriyaki Pineapple Chicken Rice?

A common pitfall is a soggy filling due to un-drained pineapple; make sure to squeeze out as much liquid as possible. Another mistake is overcooking the chicken, which can lead to a dry texture. Finally, don’t skip the final uncovered baking step, as it’s essential for getting that perfectly melted and bubbly cheese topping. Understanding ingredient preparation can prevent many common cooking issues.

Best Ways to Serve Teriyaki Pineapple Chicken Rice

This teriyaki chicken pineapple rice dinner is a complete meal on its own, but it also plays wonderfully with a few complementary dishes. For a truly vibrant presentation, serve these stuffed peppers piping hot, perhaps with a sprinkle of fresh cilantro for an extra pop of green. You could also pair them with a simple side salad dressed with a light vinaigrette to add a refreshing crunch. If you’re looking for another fantastic pairing, consider serving this pineapple teriyaki chicken with rice alongside some steamed edamame or a light, crisp cucumber salad for a delightful contrast in textures and flavors. You can find more recipe ideas here.

Nutrition Facts for Teriyaki Pineapple Chicken Rice

Here’s a breakdown of the estimated nutritional information for one serving of this delicious teriyaki pineapple chicken rice stuffed pepper.

• Calories: 430
• Fat: 18g
• Saturated Fat: [Insert Value Here]
• Protein: 32g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 10g
• Sodium: 620mg

Nutritional values are estimates and may vary based on specific ingredients used in your pineapple teriyaki chicken with rice. For more information on dietary needs, consult with a nutrition professional.

How to Store and Reheat Teriyaki Pineapple Chicken Rice

Leftovers of this delightful teriyaki pineapple chicken rice dinner are a treat! Once the stuffed peppers have cooled completely, transfer any uneaten portions into airtight containers. Stored this way in the refrigerator, your teriyaki pineapple chicken rice will stay fresh and delicious for about 3 to 4 days. If you’ve made a larger batch and want to save some for later, freezing is a fantastic option. Wrap individual stuffed peppers tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, thaw frozen portions overnight in the refrigerator. Then, you can gently reheat them in a microwave-safe dish until warmed through, or place them in a 350°F (175°C) oven for about 15-20 minutes until heated through, ensuring your teriyaki pineapple chicken and rice skillet flavors are just as vibrant.

Frequently Asked Questions About Teriyaki Pineapple Chicken Rice

What kind of rice should I use for teriyaki pineapple chicken rice?

For the best texture and flavor in your teriyaki pineapple chicken rice, I recommend using a medium-grain white rice like Jasmine or Basmati. They cook up fluffy and absorb the delicious teriyaki sauce beautifully. While you can use leftover rice, just make sure it’s not clumped together too much.

Can I use chicken thighs instead of ground chicken for this recipe?

Yes, absolutely! If you prefer using chicken thighs, you can dice them into small, bite-sized pieces and cook them until they’re tender before adding them to the skillet. This variation of chicken teriyaki with pineapple and rice will add a richer flavor and even more moisture to the filling.

How can I make this teriyaki pineapple chicken rice recipe spicier?

If you love a bit of heat, you can easily spice up your teriyaki pineapple chicken rice! I recommend adding a teaspoon of sriracha or a pinch of red pepper flakes to the chicken and pineapple mixture in Step 3. You can also serve it with a side of chili garlic sauce for those who want to add extra heat to their pineapple teriyaki chicken with rice bowl.

Is it possible to make this a teriyaki pineapple chicken rice casserole?

Definitely! To turn this into a teriyaki pineapple chicken rice casserole, you can skip the bell peppers altogether. Simply combine the finished chicken and rice mixture in a baking dish, top with the mozzarella cheese, and bake as directed in Step 5 until the cheese is melted and bubbly. It’s a wonderful way to enjoy these flavors!

Variations of Teriyaki Pineapple Chicken Rice You Can Try

Looking to switch things up with your teriyaki pineapple chicken rice? There are so many delicious ways to enjoy these flavors! For a lighter option, try making a teriyaki chicken pineapple rice bowl by serving the filling over a bed of fluffy quinoa or brown rice instead of stuffing it into peppers. If you’re short on time, a teriyaki chicken pineapple rice skillet is a fantastic alternative; simply cook all the filling ingredients together in a large skillet and serve it family-style. You can also adapt this into a gluten-free version by ensuring your teriyaki sauce is gluten-free. For those who love a bit of heat, consider adding some sriracha or chili flakes to create a spicy teriyaki pineapple chicken and rice.

Teriyaki Pineapple Chicken Rice: Tropical Flavor Burst

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• Author: basmer1517
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This Teriyaki Pineapple Chicken & Rice Stuffed Peppers recipe offers a tropical twist on a comforting classic. Juicy pineapple and savory teriyaki-glazed chicken are combined with rice and baked inside tender bell peppers for a sweet and savory flavor explosion.

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Ingredients

Scale 1x2x3x

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked white rice
• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 1 cup crushed pineapple, drained
• 1/2 cup teriyaki sauce
• 1 cup shredded mozzarella cheese
• 2 green onions, sliced (optional, for garnish)
• Sesame seeds (optional, for garnish)

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the bell peppers upright in the dish.
2. In a large skillet, heat olive oil over medium heat. Add the ground chicken and cook until no longer pink, about 5–6 minutes. Season with garlic powder, onion powder, ground ginger, salt, and pepper. Stir to combine.
3. Pour in the teriyaki sauce and crushed pineapple. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Add the cooked rice to the skillet and stir until everything is well combined.
5. Spoon the chicken and rice filling into each bell pepper until fully packed. Sprinkle mozzarella cheese generously on top of each one.
6. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is melted and bubbly.
7. Let the peppers cool slightly before serving. Garnish with sliced green onions and sesame seeds if desired. Serve warm.

Notes

• Drain the crushed pineapple well to prevent a soggy filling.
• This recipe is excellent for using leftover rice.
• Add diced carrots, edamame, or shredded cabbage for extra vegetables.
• For a spicy kick, add sriracha or crushed red pepper flakes.
• If peppers are extra large, add 5 minutes to baking time.
• Filling can be prepared up to 2 days in advance.
• Other cheeses like pepper jack or cheddar can be used instead of mozzarella.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baked
• Cuisine: Fusion / Asian-Inspired

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 430
• Sugar: 10g
• Sodium: 620mg
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 32g

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