Hawaiian chicken stuffed bell peppers are a simple dinner recipe that takes bell peppers and stuffed them with juicy chicken, pineapple chunks and rice tossed in a sweet Hawaiian-style sauce.
Slice the bell peppers in half then place them cut-side face down on a lined sheet pan. Bake them for 15 minutes in the oven to release some of the water. When finished, salt the insides slightly and place them to the side to cool.
Bring the water and coconut milk to a boil, add the rice, stir then immediately lower the heat to low and cover the pot. Allow the rice to cook for 20 minutes.
While the rice is cooking make the sauce. Mix all the ingredients together in a pan and turn on the heat to medium. Continue to stir until the sauce has thickened. Once thickened, remove from the heat.
Now, mix together the shredded chicken, rice, sauce and pineapple chunks. Spoon that mixture into the insides of the bell peppers. Lay them back on the sheet pan and spray the stuffed bell peppers with cooking oil. Place the pan in the oven and bake for 15 minutes to allow all the flavors to come together.
Remove from the oven and allow to cool before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Hawaiian Chicken Stuffed Bell Peppers
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