Description
Bright, sweet pineapple shells filled with sticky barbecue chicken make weeknight dinner feel like a tropical treat.
Ingredients
Scale
- 2 large ripe pineapples
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce
- 1/2 cup diced bell pepper
- 1/2 cup diced red onion
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the pineapples in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add the diced bell pepper and red onion and cook for about 4–6 minutes, stirring occasionally.
- Stir in the shredded chicken, barbecue sauce, and chopped pineapple flesh. Mix until well-coated and heated through, about 2–3 minutes.
- Spoon the mixture into the hollowed-out pineapple halves, dividing evenly. Sprinkle mozzarella cheese over the top and bake for 15–20 minutes, or until melted and bubbly.
Notes
Serve hot with a simple green salad or steamed rice to soak up the sticky sauce. Great for gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 880mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg