Description
Teriyaki Pineapple Chicken Stuffed Peppers are a vibrant and flavorful dish that combines sweet and savory elements in a colorful presentation. Each bell pepper is generously filled with tender chicken, juicy pineapple, and a rich teriyaki glaze. Perfect for both casual dinners and festive gatherings, this easy-to-make recipe will delight your family and impress your guests!
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 cloves fresh garlic, minced
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat your oven to 400?F (200?C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, cook the diced chicken seasoned with salt and pepper until browned (about 6-8 minutes).
- Stir in the pineapple chunks, soy sauce, brown sugar, and minced garlic. Let simmer for 2-3 minutes until combined.
- Prepare the bell peppers by cutting off the tops and removing seeds. Fill each pepper generously with the chicken mixture.
- Place the stuffed peppers in the prepared baking dish and cover with foil. Bake for 25-30 minutes until tender.
- Serve warm, drizzling with any leftover sauce from the skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 350
- Sugar: 9g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg