1. Recipes

How to Make Pineapple Chicken-Stuffed Peppers - A Step-by-Step Guide

If you're looking for a delicious and unique way to enjoy your favorite vegetables and protein, then this Pineapple Chicken-Stuffed Peppers recipe is the perfect choice for you. This dish combines the sweetness of pineapple with the savory flavors of chicken and peppers, creating a mouthwatering and satisfying meal that's perfect for any occasion.

Stuffed peppers are a versatile and customizable dish, and this recipe takes them to the next level with the addition of juicy pineapple an...

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Ingredients

  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 2 cups uncooked instant rice
  • 2 cups water
  • 6 medium green bell peppers - tops, seeds, and membranes removed
  • 1 tablespoon minced garlic
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground black pepper
  • nonstick cooking spray
  • 8 slices bacon
  • 3 slices fresh pineapple
  • 1 cup tomato sauce
  • ½ cup maple syrup
  • 1 tablespoon soy sauce
  • ¼ cup shredded Monterey Jack cheese, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 6
  • Yield: 6 stuffed peppers

  • Place chicken in a saucepan and add water to cover. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside to cool slightly.
  • At the same time, stir water and rice together in a pot; bring to a boil. Reduce heat to medium, cover, and simmer until water is absorbed, about 10 minutes. Fluff with a fork.
  • Cut cooled chicken into 1-inch cubes and place in a bowl with garlic, poultry seasoning, and black pepper; mix together until chicken is coated.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble into small pieces when cool enough to handle. Reserve 1 tablespoon bacon grease.
  • Trim and core pineapple slices. Cut into 1/2-inch chunks and reserve any juices.
  • Combine rice, chicken, crumbled bacon, reserved bacon grease, pineapple chunks and juice, tomato sauce, maple syrup, and soy sauce in a large bowl. Mix thoroughly. Spoon mixture into green peppers and sprinkle with Monterey Jack cheese. Place in the prepared baking dish.
  • Bake in the preheated oven until filling is hot and cheese is melted, about 45 minutes.

    • Nutrition

    427 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 66mg
    • Sodium: 723mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 4g
    • Total Sugars: 24g
    • Protein: 29g
    • Vitamin C: 119mg
    • Calcium: 101mg
    • Iron: 4mg
    • Potassium: 660mg

    Categories

    Main recipes
    Chicken recipes
    Pepper recipes
    Pineapple recipes
    Stuffed recipes