Juicy chicken, sweet pineapple, and savory rice all packed into bell peppers—an irresistible tropical dinner idea.

4 large bell peppers (any color), tops removed, seeds discarded

1 lb boneless, skinless chicken breast or thighs, diced

1 Tbsp olive oil

½ cup diced onion

2 garlic cloves, minced

1 cup cooked white or brown rice

1 cup canned pineapple tidbits, drained

½ cup teriyaki sauce (store-bought or homemade)

¼ tsp ground ginger

Salt and pepper to taste

¼ cup shredded mozzarella or Monterey Jack cheese (optional)

Sliced green onions and sesame seeds, for garnish

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Preheat oven to 375°F (190°C).

In a skillet over medium heat, heat olive oil. Sauté onion for 2–3 minutes until soft. Add garlic and cook for 30 seconds more.

Add diced chicken, ground ginger, salt, and pepper. Sauté until fully cooked, about 6–8 minutes.

Stir in cooked rice, pineapple, and teriyaki sauce. Let simmer 2–3 minutes to combine.

Spoon the mixture into the hollowed bell peppers and place them in a baking dish.

Top with cheese if using. Cover loosely with foil and bake for 25 minutes.

Uncover and bake another 5–10 minutes until the tops are golden.

Garnish with sliced green onions and sesame seeds before serving.

Use leftover rotisserie chicken for faster prep.

Try a homemade teriyaki sauce with lower sodium or refined sugar.

Substitute quinoa for rice for a protein boost.

Want it spicy? Add a little sriracha or chili flakes to the filling.

Make it vegetarian: use tofu or chickpeas instead of chicken.