Entree: France – Provence – Cheesy Chicken and Pineapple Stuffed Tomatoes (Tomates Farcies–Style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 chicken thighs, approx. 6 oz (170 g) each
- 4 large tomatoes
- 1 cup (165 g) pineapple chunks
- 1 medium yellow onion
- 1 cup (115 g) shredded Cheddar cheese

Instructions

1. Preheat oven to 400°F (200°C). Slice tops off the tomatoes and scoop out the cores and seeds to create hollow shells; reserve cores if desired.
2. Place the chicken thighs in a small baking dish and bake 25–35 minutes until cooked through. When cool enough to handle, shred the chicken with forks.
3. Finely chop the reserved tomato interior (if used), the pineapple chunks, and the yellow onion; combine with the shredded chicken and half of the shredded Cheddar in a bowl.
4. Stuff the tomato shells with the chicken–pineapple–onion–Cheddar mixture, top each with the remaining Cheddar, place the tomato tops back if desired, and bake 15–20 minutes until tomatoes are tender and cheese is melted and golden.
5. Let cool briefly before serving one stuffed tomato per person.