Description
Sweet & savory teriyaki pineapple chicken stuffed into vibrant bell peppers easy to prep, loaded with flavor, and perfect for weeknight dinners.
Ingredients
4 bell peppers, halved and seeded
1 lb boneless chicken thighs or breasts, diced
1/2 cup pineapple chunks
1/4 cup low‑sodium soy sauce or tamari
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp grated ginger
1 clove garlic, minced
Olive oil for cooking
Salt & pepper to taste
Fresh cilantro or green onion, chopped
Instructions
1. Combine soy sauce, honey, vinegar, ginger, garlic, and pineapple juice. Marinate chicken for at least 15 minutes.
2. Preheat oven to 375°F (190°C). Cut and seed bell peppers.
3. Heat skillet with olive oil, sear chicken until lightly browned.
4. Add marinade and simmer until thickened.
5. Stir in pineapple chunks, then fill pepper halves with mixture.
6. Bake stuffed peppers for 20–25 minutes until tender.
7. Rest 5 minutes, then garnish with cilantro or green onion.
Notes
Root out overly watery peppers before stuffing.
Store leftovers in fridge up to 3 days.
Reheat in oven or microwave with a splash of water to moisten.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Chicken
- Method: Skillet + Baking
- Cuisine: Asian‑Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 12g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Teriyaki Pineapple Chicken Stuffed Peppers, sweet savory chicken, easy dinner