Sweet and Sour Roasted Pineapple and Peppers
Serves 4
Ingredients
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 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
2 tablespoons vegetable oil
1 tablespoon brown sugar
salt and pepper, optional
1 tablespoon toasted coconut flakes, optional
1 tablespoon toasted coconut flakes, optional
2/3 cup cashews, optional
1 tablespoon lime juice
1 tablespoon lime juice
Directions
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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