Description
Indulge in the vibrant flavors of Teriyaki Pineapple Chicken Peppers, where tender chicken meets sweet pineapple and colorful bell peppers. This dish is perfect for summer barbecues or cozy family dinners, offering a delightful fusion that tantalizes your taste buds. Easy to prepare and visually stunning, it’s sure to impress your guests and become a favorite at any gathering.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 4 bell peppers (red, yellow, green), halved and seeded
- 1/2 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp ground ginger
- 1 tbsp sesame oil
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Cut chicken breasts into bite-sized cubes.
- Whisk together soy sauce, brown sugar, ground ginger, and sesame oil in a bowl.
- Heat oil in a skillet over medium heat; sauté garlic until fragrant, then add chicken and cook until golden brown.
- Add pineapple chunks and prepared sauce to the skillet; stir and cook for an additional 5 minutes.
- Preheat the oven to 375°F (190°C). Stuff halved bell peppers with the chicken mixture.
- Arrange stuffed peppers on a parchment-lined baking sheet; bake for 20-25 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 310
- Sugar: 9g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg