Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded or diced
- 1 cup pineapple chunks (fresh or canned)
- ½ cup soy sauce or tamari for a gluten-free option
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cut tops off peppers, remove seeds and membranes. Season with salt and pepper. Bake in a dish for 10 minutes.
- In a skillet over medium heat, heat sesame oil. Sauté garlic and ginger until fragrant. Add chicken, pineapple, soy sauce, honey, and rice vinegar. Cook 5-7 minutes until mixture thickens. Adjust seasoning.
- Fill each pepper with the pineapple chicken mixture. Pack firmly. Return to oven for 15 minutes until peppers are tender and heated through.
- Sprinkle with sliced green onions and sesame seeds. Serve with rice or vegetables for a tropical escape flavor.
Notes
- Use fresh ingredients for best flavor.
- If you prefer a thicker sauce, simmer until desired consistency.
- For added crunch, sprinkle crushed nuts before serving.
- Adjust sweetness with honey or brown sugar as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Tropical, Asian Fusion
- Diet: Gluten-Free (use tamari), Nut-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg