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Imagine a vibrant dish that captures the essence of summer with every bite—our Tropical Teriyaki Pineapple Chicken & Rice Peppers. This delightful recipe is an excellent fusion of tropical flavors and comforting staples, making it perfect for family dinners or a quick weeknight meal. The combination of juicy chicken, sweet pineapple, and colorful bell peppers creates a symphony of flavors that transport you straight to a sun-soaked beach, no matter the season.

Teriyaki Pineapple Chicken & Rice Peppers

Bring the taste of summer to your table with this Tropical Teriyaki Pineapple Chicken & Rice Peppers recipe. Bursting with juicy chicken, sweet pineapple, and colorful bell peppers, this vibrant dish perfectly combines tropical flavors for an unforgettable meal. It’s quick to prepare, making it ideal for busy weeknights or family dinners. Enjoy a delightful fusion of savory and sweet that will transport you to a sunny getaway with every bite. Perfect for meal prep or entertaining!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup cooked jasmine rice

1 ripe pineapple, cored and diced

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

3 cloves garlic, minced

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 tablespoon cornstarch mixed with 2 tablespoons water

Salt and pepper, to taste

2 green onions, chopped, for garnish

Sesame seeds, for garnish

Instructions
 

Prepare the Chicken: Slice the chicken breasts into bite-sized pieces. Season with salt and pepper.

    Make Teriyaki Sauce: In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Set aside.

      Cook the Chicken: In a large skillet over medium heat, add a splash of oil. Once hot, add chicken. Sauté until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

        Stir-Fry Vegetables: In the same skillet, add chopped red onion and diced bell peppers. Cook for 3-4 minutes until slightly softened. Add the diced pineapple and continue to cook for another 2 minutes.

          Combine Ingredients: Return the cooked chicken to the skillet. Pour in the teriyaki sauce and stir well to combine. Let it simmer for about 3 minutes.

            Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional 2 minutes, or until the sauce thickens.

              Serve: In a large bowl, layer the cooked jasmine rice at the bottom. Scoop the teriyaki pineapple chicken mixture over the rice.

                Garnish: Sprinkle with chopped green onions and sesame seeds for added flavor and presentation.

                  Enjoy: Serve hot and enjoy your tropical teriyaki pineapple chicken & rice peppers!

                    Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4