Sweet and savory Teriyaki Pineapple Chicken stuffed peppers packed with juicy chicken, rice, and pineapple.

Scale

2 large boneless, skinless chicken breasts (shredded)

1 cup cooked rice (white or brown)

1/2 cup diced pineapple (fresh or canned, drained)

1/4 cup teriyaki sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

4 large bell peppers (any color), tops cut off and seeds removed

1 tablespoon olive oil (for drizzling)

1/4 cup shredded mozzarella or cheddar cheese (optional)

1. Preheat oven to 375°F and prepare peppers.

2. Heat olive oil and sauté garlic.

3. Add chicken, teriyaki sauce, pineapple, ginger, and seasonings.

4. Stir in rice and mix well.

5. Stuff peppers with mixture and drizzle olive oil on top.

6. Cover and bake 25–30 minutes.

7. Add cheese during final 5 minutes if desired.

8. Cool slightly and serve.

Blanch peppers for softer texture.

Garnish with green onions or extra pineapple.

Store leftovers in refrigerator up to 3 days.