Best Pineapple Chicken Stuffed Peppers Recipes

PINEAPPLE PEPPER CHICKEN

Pineapple Pepper Chicken image

I came up with this recipe years ago by combining a couple of family favorites. Easy and versatile, it's great for potlucks. I can make the sauce ahead and use all wings or leg quarters when they're on sale. This is a welcome entree at senior citizen fellowship dinners. -Phyllis Minter, Wakefield, Kansas

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

4 cups unsweetened pineapple juice
2-1/2 cups sugar
2 cups white vinegar
1-1/2 cups water
1 cup packed brown sugar
2/3 cup cornstarch
1/2 cup ketchup
6 tablespoons reduced-sodium soy sauce
2 teaspoon chicken bouillon granules
3/4 teaspoon ground ginger
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
3 tablespoons canola oil
1 can (8 ounces) pineapple chunks, drained
1 medium green pepper, julienned

Steps:

Preheat oven to 350°. In a large saucepan, combine first 10 ingredients; stir until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Set aside. In a large skillet over medium-high heat, brown chicken in oil on all sides. , Place chicken in two greased 13x9-in. baking dishes. Pour sauce over chicken. Bake, uncovered, 45 minutes or until chicken juices run clear. Add pineapple and green pepper; bake 15 minutes or until heated through.

Nutrition Facts : Calories 483 calories, Fat 11g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 766mg sodium, Carbohydrate 83g carbohydrate (73g sugars, Fiber 1g fiber), Protein 15g protein.

STUFFED PEPPERS

Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

Heat oven to 350°F.
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

PINEAPPLE-STUFFED JERK CHICKEN

Pineapple-Stuffed Jerk Chicken image

Tropical fruit and spices turn ordinary chicken into a trip to the islands (with a layover in the freezer).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 11

Ingredients

2 tablespoons dried thyme
2 teaspoons ground allspice
1/2 to 1 teaspoon cayenne pepper
3 tablespoons sugar
Coarse salt and ground pepper
2 cans (20 ounces each) pineapple chunks in juice, drained
2 tablespoons fresh lime juice
4 scallions, thinly sliced
8 boneless, skinless chicken breast halves (6 to 8 ounces each)
3 tablespoons vegetable oil, such as safflower
Cooked rice, for serving

Steps:

In a small bowl, combine thyme, allspice, cayenne, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 2 tablespoons sugar. Season stuffing with salt and pepper, and set aside.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.
Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165 degrees, 15 to 20 minutes. Serve stuffed chicken with rice.

CHICKEN BREAST STUFFED WITH PINEAPPLE STUFFING

Chicken Breast Stuffed With Pineapple Stuffing image

I was messing around in the pantry and wanted to use the fresh Pineapple that I had purchased, this is what I came up with.

Provided by Timothy H.

Categories Chicken Breast

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

2 chicken breasts
1 fresh pineapple or 1 (10 ounce) can pineapple
1 (6 ounce) box , stuffing
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.