Pineapple & Mozzarella Stuffed Chicken with Sweet Teriyaki Glaze
Juicy chicken breasts stuffed with tropical pineapple and melted mozzarella, finished with a luscious homemade sweet teriyaki glaze.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop-to-Oven
- Cuisine: Tropical Fusion
Ingredients
4 boneless skinless chicken breasts
1 cup shredded mozzarella cheese
4 pineapple rings (fresh or canned)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
1 tbsp honey
1 tsp grated ginger
2 cloves garlic, minced
1 tbsp cornstarch + 1 tbsp water
Instructions
1. Preheat oven to 400°F (200°C).
2. Simmer glaze ingredients (except slurry) then thicken with cornstarch.
3. Season chicken and cut a pocket in each breast.
4. Stuff with pineapple and mozzarella; secure with toothpicks.
5. Sear chicken in a skillet for 4 minutes per side.
6. Brush with teriyaki glaze.
7. Bake for 12-15 minutes until internal temp is 165°F.
8. Rest for 5 minutes and serve.
Notes
Use kitchen twine if toothpicks aren’t available.
Replace soy sauce with coconut aminos for a paleo-friendly version.
Serve over jasmine rice or quinoa.