Description
Experience a delicious mix of sweet and savory flavors with these teriyaki pineapple chicken stuffed peppers. Juicy halal chicken, tangy pineapple, and melted cheese create a bold, satisfying meal perfect for dinner.
Ingredients
- 4 large bell peppers
- 1 lb boneless, skinless chicken breast (halal), diced
- 1 cup pineapple chunks
- 1 cup cooked jasmine rice
- 1/2 cup teriyaki sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp grated ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp soy sauce
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced (optional)
Instructions
- Preheat oven to 190°C (375°F).
- Cut tops off peppers, remove seeds, and lightly brush with oil. Place in baking dish.
- Heat oil in skillet, cook chicken until browned (5–7 minutes). Remove and set aside.
- In same skillet, sauté onion, garlic, and ginger until fragrant (3–4 minutes).
- Add pineapple, rice, teriyaki sauce, soy sauce, salt, and pepper. Mix well.
- Return chicken to skillet and simmer for 2–3 minutes.
- Stuff peppers with mixture and top with cheese.
- Cover with foil and bake 25 minutes.
- Remove foil and bake 10 more minutes until cheese is melted.
- Garnish with green onions and serve.
Notes
- Add chili flakes or jalapeño for a spicy kick.
- Use quinoa or cauliflower rice for a low-carb version.
- Can be prepared ahead and baked when ready.
- Grill peppers before stuffing for extra smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Asian-Inspired