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Easy Pineapple Chicken Peppers

Delightful stuffed bell peppers filled with tender chicken, juicy pineapple, and aromatic vegetables, offering a savory-sweet experience perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Can use halal chicken thighs for richer flavor.
  • 1 cup pineapple chunks
  • 4 pieces bell peppers, halved and deseeded Any color is fine for variety.
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the bell peppers in half and remove the seeds. Place them cut side up in a baking dish.
Cooking
  1. In a skillet over medium heat, add olive oil. Once hot, add chopped onion and minced garlic. Sauté for about 2-3 minutes until translucent.
  2. Add diced chicken, season with salt and pepper. Cook until browned and cooked through, around 5-7 minutes. Toss in pineapple chunks and soy sauce; mix well.
Assembly and Baking
  1. Spoon the chicken and pineapple mixture into each pepper half, packing them generously.
  2. Cover the baking dish with aluminum foil and bake for about 20 minutes until the peppers are tender.
  3. Remove foil, let cool slightly before serving with your favorite toppings.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap each pepper individually and store in a freezer-safe container for up to 3 months. Reheat by baking at 350°F (175°C) for 20-25 minutes.