It's worth making a batch of this whenever you can get your hands on some fresh pineapple. I wish I had know about it all summer! But I just got around to flipping through the May/June 2010 Vegetarian Times magazine recently and that is where I saw this recipe for Hawaiian-style Sweet-and-Sour Roasted Pineapple and Bell Peppers. Luckily I saw a big box of pineapple at my recent visit to Costco so I snagged it so I could try out this recipe.
Roasting these fruits and vegetables together with a touch of sesame oil is pure brilliance. The taste is so scrumptious that it's hard to explain. The magazine article recommended serving over rice, but I got a bit more creative. With my first batch I served it over broiled tilapia for dinner. Then I ate it with some leftover barley for a super healthy breakfast! I'd also serve it over pork chops and mixed in with leftover asparagus. So many good options.
 | Hawaiian-style Sweet-and-Sour Roasted Pineapple and Bell Peppers Serves 6 3 cups cubed fresh pineapple 1 medium red bell pepper, cubed (1½ cups) 1 medium red onion, cut into thin wedges (1½ cups) 1 Tbs. toasted sesame oil 1 Tbs. vegetable oil 1 Tbs. dark or light brown sugar 1 Tbs. sweetened coconut flakes, optional 1 Tbs. lime juice |
Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes and red onion wedges on ungreased rimmed baking sheet.Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
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