Description
Indulge in these vibrant Teriyaki Pineapple Chicken Stuffed Peppers, where juicy chicken and sweet pineapple meet a savory teriyaki glaze, all nestled in colorful bell peppers.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup teriyaki sauce
- 4 large bell peppers (red, yellow, or green)
- 2 green onions, sliced thinly
- 2 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through. Shred the chicken into bite-sized pieces after cooking.
- In a bowl, mix shredded chicken with pineapple chunks and teriyaki sauce until well combined.
- Slice off the tops of the bell peppers and remove any seeds. Fill each pepper with the chicken mixture, packing it tightly.
- Place stuffed peppers upright in the baking dish and cover with foil. Bake for about 25 minutes until tender but still firm.
- Remove from oven and sprinkle with sliced green onions and toasted sesame seeds before serving. Drizzle with extra teriyaki sauce as desired.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 290g)
- Calories: 350
- Sugar: 10g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - Fresh pineapple adds great flavor; if using canned, ensure it's well-drained. - Feel free to swap out chicken for tofu or shrimp for a different protein option. - Let leftovers cool completely before storing them in an airtight container in the fridge for up to three days.