Pineapple Chicken-Stuffed Peppers

1 . Stage

Place chicken in a saucepan and add water to cover. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside to cool slightly.

2 . Stage

At the same time, stir water and rice together in a pot; bring to a boil. Reduce heat to medium, cover, and simmer until water is absorbed, about 10 minutes. Fluff with a fork.

3 . Stage

Cut cooled chicken into 1-inch cubes and place in a bowl with garlic, poultry seasoning, and black pepper; mix together until chicken is coated.

4 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.

5 . Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble into small pieces when cool enough to handle. Reserve 1 tablespoon bacon grease.

6 . Stage

Trim and core pineapple slices. Cut into 1/2-inch chunks and reserve any juices.

7 . Stage

Combine rice, chicken, crumbled bacon, reserved bacon grease, pineapple chunks and juice, tomato sauce, maple syrup, and soy sauce in a large bowl. Mix thoroughly. Spoon mixture into green peppers and sprinkle with Monterey Jack cheese. Place in the prepared baking dish.

8 . Stage

Bake in the preheated oven until filling is hot and cheese is melted, about 45 minutes.