Description
A festive and healthy dinner featuring teriyaki pineapple chicken and rice stuffed peppers, perfect for Christmas.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1 cup pineapple chunks
- 4 bell peppers
- 1 cup cooked rice
- 1/4 cup chopped onions
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a bowl, mix cooked rice, chopped onions, and garlic powder.
- Stuff the bell peppers with the rice mixture and place in a baking dish.
- In a skillet, heat olive oil and cook chicken breasts until browned.
- Add teriyaki sauce and pineapple chunks to the skillet, simmer for 5 minutes.
- Place the chicken and pineapple mixture around the stuffed peppers in the baking dish.
- Bake for 25-30 minutes until peppers are tender.
- Serve hot.
Notes
- You can use brown rice for a healthier option.
- Add red pepper flakes for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion