Teriyaki Pineapple Chicken Stuffed Peppers
Teriyaki Pineapple Chicken Stuffed Peppers are a vibrant and flavorful dish that brings a tropical twist to your dinner table. Tender bell peppers are filled with juicy chicken, sweet pineapple chunks, and savory teriyaki sauce, creating a mouthwatering combination that’s perfect for weeknight meals or gatherings. This easy-to-make recipe is not only visually appealing but also packed with nutrients, making it a delicious choice for the whole family.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 4 medium bell peppers (any color)
- 1 lb boneless skinless chicken breasts, diced
- 1 cup pineapple chunks (fresh or canned)
- ½ cup low-sodium teriyaki sauce
- 2 cloves garlic, minced
- Green onions, for garnish
- Sesame seeds, optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove seeds. Stand them upright in the baking dish.
- In a skillet over medium heat, cook diced chicken in a drizzle of oil until golden brown (5-7 minutes). Add minced garlic during the last minute.
- Stir in teriyaki sauce and pineapple; simmer for an additional 5 minutes.
- Generously stuff each pepper with the chicken mixture.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 320
- Sugar: 8g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg