Wednesday, September 22, 2010

Sweet and Sour Roasted Pineapple and Peppers

This dish is ridiculously simple, but really tasty. Put onions, peppers, and pineapple in a pan. Put some stuff on them. Roast them for a while. Put a little more stuff on them, and you're in business. It can't get any easier than that. Eat it by itself as a side dish, or serve over rice for a light meal and savor how little work was done for such a sweetly satisfying dish.

Sweet and Sour Roasted Pineapple and Peppers
(adapted from Vegetarian Times)
Serves 4

3 cups pineapple chunks
1 medium red bell pepper, cubed (1 1/2 cups)
1 medium red onion, cut into thin wedges (1 1/2 cups)
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
salt and pepper, optional
1 tablespoon toasted coconut flakes, optional
2/3 cup cashews, optional
1 tablespoon lime juice

1) Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with vegetable oil and soy sauce, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2) Roast pineapple mixture on center oven rack at 400 degrees for 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with toasted coconut flakes and cashews, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve over rice or alone alone. Enjoy!

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