Description
Eriyak Pineapple Chicken & Rice Stuffed Peppers offer a tropical twist on a classic dish, combining juicy chicken, sweet pineapple, and fluffy rice in vibrant bell peppers. This easy-to-make recipe is perfect for family dinners or entertaining guests, delivering a burst of flavor in every bite. With customizable options to suit dietary preferences, itβs not just delicious but also makes for fantastic leftovers. Enjoy the delightful aroma that fills your kitchen as these colorful stuffed peppers bake to perfection.
Ingredients
Scale
- 4 medium bell peppers (red or yellow)
- 2 cups boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple, chopped
- 1 cup cooked rice (white or brown)
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tsp fresh ginger, grated
- 1/2 cup pineapple juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat oven to 375Β°F (190Β°C) and lightly grease a baking dish.
- In a skillet over medium heat, sautΓ© diced chicken seasoned with salt and pepper until golden brown (5-7 minutes).
- Stir in garlic, ginger, pineapple chunks, cooked rice, soy sauce, and pineapple juice; cook for an additional 5 minutes.
- Hollow out the bell peppers and fill them generously with the chicken mixture.
- Place stuffed peppers upright in the baking dish, cover with foil, and bake for 25-30 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: - For added nutrition, include extra vegetables like spinach or mushrooms in the filling. - Substitute chicken with ground turkey or beef for variation. - Store leftovers in an airtight container for up to three days.