Description
The delightful combination of flavors in Pineapple Chicken Peppers makes this dish a favorite for any occasion.
Ingredients
Scale
- 4 big bell peppers with their tops sliced off and seeds scooped out
- 1 pound of diced, skinless chicken breast
- 1 cup of already-cooked rice (jasmine, white, or brown)
- 1 cup of pineapple chunks, can be fresh or from a can
- Half a cup of teriyaki sauce, store-bought or homemade
- 1 tablespoon of olive oil
- 1 small onion, chopped finely
- 2 cloves of garlic, minced into tiny bits
- 1 teaspoon of minced ginger
- Half a cup of shredded carrots
- A quarter cup of chopped green onions to use as a topping
- 1 tablespoon of sesame seeds for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and scoop out the seeds and membranes. Drizzle the insides with olive oil and season with salt and pepper.
- Heat olive oil in a large skillet. Cook the diced chicken until no longer pink, about 6-8 minutes. Remove the chicken from the skillet.
- Add chopped onion, garlic, and ginger to the skillet, cooking until fragrant. Add shredded carrots and cook for an additional 2 minutes.
- Return the chicken to the skillet and add rice, pineapple, and teriyaki sauce. Stir until heated through.
- Stuff the mixture into the bell peppers, pack slightly, and place in a baking dish. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes.
- Remove from the oven and garnish with green onions and sesame seeds.
Notes
Make sure not to overcook the chicken to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g