Tangy Pineapple Bell Pepper Chicken (Printable Version)
Juicy pineapple and tangy chicken nestled in soft bell peppers for a tasty, nutritious meal.
# What You'll Need:
→ Stuffed Peppers
01 -
4 big bell peppers, cut in half lengthwise with seeds taken out
02 -
1 lb chicken breasts without skin or bones, chopped into small chunks
03 -
1 tbsp olive oil
04 -
1 cup brown rice, already cooked
05 -
1 cup pineapple chunks, freshly cut
06 -
1/2 cup diced red onion
07 -
1/2 cup chopped bell pepper
08 -
1/4 cup cilantro, finely chopped
→ Teriyaki Sauce
09 -
1/2 cup soy sauce, low-sodium type
10 -
1/4 cup honey
11 -
2 tbsp rice vinegar
12 -
1 tbsp cornstarch
13 -
1 tsp sesame oil
14 -
1/2 tsp ginger powder
15 -
1 garlic clove, finely chopped
# Step-by-Step Guide:
01 -
Set your oven to 375°F (190°C).
02 -
Arrange your pepper halves with cut side facing upward in a dish for baking.
03 -
Mix soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic in a small pot. Cook on medium while stirring until it gets thick. Take it off the heat when done.
04 -
Pour olive oil into a big pan over medium-high heat. Toss in chicken and cook till it's no longer pink and gets a nice brown color.
05 -
Throw pineapple, red onion, and diced pepper into the pan with your chicken. Let it cook for 2-3 minutes until they soften a bit. Add the cooked rice and half a cup of your sauce. Stir it all together.
06 -
Grab your mixture and load it into each pepper half.
07 -
Drizzle what's left of your sauce over the filled peppers. Cover the dish with foil and bake for 20 minutes. Then pull off the foil and cook another 10-15 minutes until the peppers get soft.
08 -
Scatter cilantro on top before you serve.
# Additional Notes:
01 -
Try using tofu or other plant proteins instead of chicken for a meat-free meal.
02 -
Keep some extra teriyaki sauce handy for folks who want more.
03 -
Brown rice can be swapped with quinoa to shake things up a bit.