Name: Teriyaki Pineapple Chicken & Rice Stuffed Peppers
Ingredients: 6 large bell peppers (mix of colors is prettier, but use what you’ve got); 2 tablespoons olive oil; Salt and pepper to taste; 1½ pounds boneless, skinless chicken thighs (way more flavor than breasts, trust me); 1 small onion, diced; 3 cloves garlic, minced (or more, I won’t judge); 1 cup fresh pineapple, diced (canned works too, just drain it well); 1 cup cooked rice (leftover is actually better here); 1 red bell pepper, diced (for extra crunch inside); ½ cup shredded carrots; 2 green onions, sliced; 1 tablespoon grated fresh ginger (the stuff in the tube works in a pinch); ¼ cup chopped cilantro (skip if you’re one of those “soap taste” people); ½ cup teriyaki sauce (store-bought is fine, but homemade is next level); 2 tablespoons pineapple juice (just use what’s in the can if using canned pineapple); 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sriracha (optional, if you like a little heat); 1 cup shredded cheese (I like a mix of mozzarella and cheddar); Extra sliced green onions; Sesame seeds (totally optional but makes it look fancy)

Description

So I came up with these Teriyaki Pineapple Chicken & Rice Stuffed Peppers when I was craving something Hawaiian-inspired but didn’t want pizza (again). These are basically bell peppers stuffed with the most amazing sweet-savory combo of teriyaki chicken, juicy pineapple chunks, and rice, all topped with melty cheese. They’re like a tropical vacation in food form – perfect for when you’re tired of the same old stuffed peppers but still want something relatively healthy and definitely delicious.

Ingredients

Scale

For the Peppers:

6 large bell peppers (mix of colors is prettier, but use what you’ve got)
2 tablespoons olive oil
Salt and pepper to taste

For the Filling:

1½ pounds boneless, skinless chicken thighs (way more flavor than breasts, trust me)
1 small onion, diced
3 cloves garlic, minced (or more, I won’t judge)
1 cup fresh pineapple, diced (canned works too, just drain it well)
1 cup cooked rice (leftover is actually better here)
1 red bell pepper, diced (for extra crunch inside)
½ cup shredded carrots
2 green onions, sliced
1 tablespoon grated fresh ginger (the stuff in the tube works in a pinch)
¼ cup chopped cilantro (skip if you’re one of those “soap taste” people)

For the Sauce:

½ cup teriyaki sauce (store-bought is fine, but homemade is next level)
2 tablespoons pineapple juice (just use what’s in the can if using canned pineapple)
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sriracha (optional, if you like a little heat)

For Topping:

1 cup shredded cheese (I like a mix of mozzarella and cheddar)
Extra sliced green onions
Sesame seeds (totally optional but makes it look fancy)