Hey there, foodies! If you’re looking for a fun and flavorful dish that combines savory goodness with a tropical twist, you’ve landed in the right spot. Today, we’re diving into my Pineapple Fried Rice Stuffed Bell Peppers! This recipe is not only colorful but also packed with fresh ingredients and bold flavors. Let’s get cooking!

Ingredients

• Before we jump into the cooking action, let’s gather our stars for this dish:
• Chicken breasts (pounded to an even depth)
• Salt and pepper to taste
• Coconut oil
• Coconut aminos (your secret ingredient!)
• Fish sauce (for that umami kick)
• Eggs (beaten with a dash of salt)
• Fresh pineapple (chopped for that sweet tang)
• Red bell pepper (large, diced)
• Green onions (chopped)
• Unsalted cashews (chopped raw for crunch)
• Garlic cloves (minced)
• Red pepper flakes (for a little heat)
• Cooked and chilled brown rice (the base of our fried rice)
• Lemon (for that fresh squeeze)
• Large bell peppers (your edible vessels!)
• Shredded gouda cheese (for the melty topping)

Let’s Get Cooking!

Step 1: Chicken First!

First things first—grab your skillet and heat it over medium heat. Season your pounded chicken breasts with salt and pepper. Add coconut oil to the skillet and cook those chicken breasts until they’re beautifully golden brown. Once done, transfer them to a plate, let them cool for a bit, and chop them into small pieces. This will make it easy to mix into our fried rice later!

Step 2: Whip Up That Fried Rice

Now, preheat your oven. While that’s heating up, let’s whip up our tasty fried rice. In a small bowl, mix coconut aminos and fish sauce and set it aside.

Next, heat up a wok or skillet to sizzling over medium-high heat. Add coconut oil and pour in your beaten eggs. Stir constantly with a wooden spoon until they’re fully cooked. Transfer those fluffy eggs to a large serving bowl and set aside.

Now it’s time for some fun! In the same pan, add coconut oil, fresh pineapple, and red bell pepper. Sauté until the pineapple is golden on the edges—about 3 to 5 minutes. Toss this into the bowl with the eggs.

Step 3: Bring in the Flavor Bombs

Reduce the heat to medium and add coconut oil to the pan. Toss in green onions, minced garlic, unsalted cashews, and red pepper flakes. Cook for about 1 minute or until your kitchen is filled with that nutty aroma.

Now add in your cooked brown rice, stirring to combine. Keep it moving until the rice is warmed up. Pour the egg and pineapple mixture back into the pan and stir until everything is heated through—about 3 minutes.

Finally, pour in that coconut aminos and fish sauce mixture from earlier, and squeeze lemon over the top for a zesty finish. Add salt to taste, and give it one last stir.

Step 4: Prepping the Peppers

While you’re doing all this, prepare your large bell peppers. Cut off the tops, remove the seeds and cores, and place them in a casserole dish. Drizzle with coconut oil and roast them in your preheated oven for about 15 minutes. Don’t sweat it if a little water collects inside; we want them slightly charred and tender.

Step 5: Stuff It and Bake!

Now for the fun part! Combine your fried rice with the chopped chicken and generously fill those roasted bell peppers with the stuffing. Pop them back into the oven for about 10 minutes to let the flavors meld.

As a grand finale, sprinkle shredded gouda cheese on top of each bell pepper and return them to the oven for an additional 5 minutes, or until that cheese is melted and bubbly.

Time to Serve!

Serve these beauties with a side of additional coconut aminos for drizzling. This Pineapple Fried Rice Stuffed Bell Peppers dish is perfect for any night of the week or a gathering with friends. Not only does it look stunning, but it also bursts with flavors that will transport you straight to the tropics.

So there you have it! A vibrant, delicious meal that’s sure to impress. Happy cooking, and enjoy every bite of your tropical feast! 🌺🍍

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Chicken Pineapple Fried Rice Stuffed Bell Peppers

Spice up dinner with Chicken Pineapple Fried Rice Stuffed Bell Peppers! 🍍🥳 Juicy chicken, sweet pineapple, and veggies tossed with rice.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Caribbean

Servings 6 servings

Calories 256 kcal

Ingredients

  

1x2x3x

• 4 chicken breasts
• salt and pepper to taste
• 1 tsp coconut oil
• 2 tbsp coconut aminos
• 2 tbsp fish sauce
• 3 tbsp coconut oil
• 2 Large eggs (beaten with a dash of salt)
• 1½ cups fresh pineapple (chopped)
• 1 red bell pepper (large diced)
• ¾ cup green onions (chopped)
• ½ cup unsalted cashews (chopped raw)
• 4 garlic cloves (minced)
• 1 tsp red pepper flakes
• 4 cups brown rice (cooked and chilled)
• ½ lemon
• salt ( – )
• 4 large bell peppers
• 1 tsp coconut oil
• 1 cup shredded gouda cheese

Instructions

 

• Preheat a skillet over medium heat.
• Pound 4 chicken breasts to an even depth. Season them with salt and pepper.
• Add 1 tsp coconut oil to skillet. Add chicken and cook until done and are a nice golden brown color. Remove to a plate. Let them cool for a few minutes and then chop them up into small pieces.
• Preheat oven to 425℉.
• Mix 2 tbsp coconut aminos and 2 tbsp fish sauce in a small bowl and set aside.
• Heat a wok or skillet to sizzling over medium-high heat. Add 1 tsp coconut oiland 2 Large eggs. Cook stirring constantly with a wooden spoon, breaking up the egg until cooked through. Remove to a large serving bowl and set aside.
• Add 1 tbsp of coconut oil, 1½ cups fresh pineapple and 1 red bell pepper. Cook until pineapple is browned on the edges, about 3 to 5 minutes. Add to serving bowl with the eggs.
• Reduce heat to medium and add 2 tsp of coconut oil. Add ¾ cup green onions, 4 garlic cloves, ½ cup unsalted cashews and 1 tsp red pepper flakes. Cook for 1 minute or until you can smell the cashews.
• Add 4 cups brown rice to the pan and stir to combine. Cook, stirring constantly until the rice is warmed back up.
• Pour the contents of the bowl back into the pan and combine. Cook, stirring constantly, until warmed through, about 3 minutes.
• Add the sauce you mixed up in the first step to the pan, stir to combine. Squeeze ½ lemon over the top. Salt to taste.
• Prepare 4 large bell peppers by cutting out the tops and removing the seeds and core. Discard removed pieces. Place peppers in a casserole dish. Drizzle with 2 tsp coconut oil. Roast them in a preheated 425°F oven for 15 minutes. It's okay if a small amount of water accumulates in the peppers. The goal is to achieve a slightly charred appearance on the peppers.
• Combine the fried rice with the chicken. Fill the casserole dish with the prepared stuffing, ensuring the peppers are generously filled.
• Bake the stuffed peppers in the preheated 425°F oven for 10 minutes.
• Top bell peppers and stuffing with 1 cup shredded gouda cheese. Return to oven for 5 minutes or until the cheese is melted.
• Serve with additional Coconut Aminos.

Nutrition

Calories: 256kcal

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