How long to marinate meat with pineapple?

In this recipe, the chicken is already cooked. If you want pineapple-tinted meat, keep it brief—15 to 30 minutes. Pineapple's bromelain helps tenderize, but too long will make the texture mushy. Plan to marinate only while you prep other partsFor safety, refrigerate during margination and pat dry before mixing with the filling.

Can I use fresh pineapple or canned pineapple?

Both work well. Fresh pineapple gives brighter flavor, while canned is convenient. Drain well; pat dry to avoid soggy filling and too much juice diluting the glaze

Is pineapple a good meat tenderizer for this dish?

Pineapple contains bromelain, a natural tenderizer. A brief marinade helps, but this recipe uses pre-cooked chicken, so marinating is optional. If you do marinate, keep it short and rinse before mixing to keep the glaze glossy.

Can I make this gluten-free?

Yes. Use gluten-free teriyaki and tamari or coconut aminos.Check labels and avoid hidden wheat in sauces, especially soy-based blends.

Can I freeze the assembled peppers?

Yes. You can assemble the filling and peppers, then freeze unbakedBake from frozen if needed; plan 60–75 minutes, or until hot and tender.

Teriyaki Pineapple Chicken Stuffed Peppers 5 New Hot Wow.

Description

Teriyaki Pineapple Chicken Stuffed Peppers: A bright, sweet-and-savory main dish featuring juicy shredded halal chicken, pineapple, and rice stuffed into bell peppers and glazed with teriyaki sauce.

Ingredients

Scale

4 large bell peppers (any color), halved and seeds removed
2 cups cooked rice (white or brown)
1½ cups cooked shredded chicken (halal)
1 cup pineapple chunks (fresh or canned, drained)
½ cup diced green onions
½ cup teriyaki sauce (gluten-free if needed)
1 tablespoon soy sauce or coconut aminos
1 teaspoon garlic powder
Optional: sesame seeds and chopped cilantro for garnish

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a large bowl, mix cooked rice, chicken, pineapple, green onions, teriyaki sauce, soy sauce, and garlic powder until combined.
Spoon the mixture into bell pepper halves, packing them well.
Arrange peppers in the baking dish. Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 5–10 minutes until peppers are tender and tops are lightly browned.
Garnish with sesame seeds and cilantro if desired. Serve hot.

Notes

Chicken is pre-cooked; no marinating required for this recipe. If you want to marinate pineapple-tinted meat, you can briefly marinate sliced chicken in pineapple juice (15–30 minutes) to enhance flavor, but do not over-marinade as pineapple can begin to tenderize too much.
For gluten-free option, use gluten-free teriyaki sauce and tamari instead of soy sauce.
Drain pineapple well to avoid a soggy filling; pat dry if needed.
Tips: You can assemble the filling ahead and refrigerate for up to 24 hours.
Leftovers keep well in the fridge for 3–4 days.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Main Dish
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 stuffed pepper half
Calories: 125
Sugar: 12 g
Sodium: 520 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 50 mg

Keywords: Teriyaki Pineapple Chicken Stuffed Peppers, stuffed peppers, teriyaki chicken, pineapple chicken peppers, gluten-free option, halal, Asian-inspired dinner