Hawaiian-style Sweet-and-Sour Roasted Pineapple and Bell Pepper

This recipe is from Vegetarian Times.  Most of my favourite recipes come from this magazine and I highly recommend it!  I added quinoa and cilantro and cooked this dish longer than the original recipe suggested.


3 cups cubed fresh pineapple
1 medium red bell pepper, thinly sliced 
1 medium red onion, cut into thin wedges 
1 tablespoon toasted sesame oil
1 tablespoon safflower oil 
1 tablespoon brown sugar
1 tablespoon coconut flakes
1 tablespoon lime juice
salt and pepper to taste (optional)
3 tablespoons cilantro
2 cups cooked quinoa (or rice)


Preheat oven to 400 degrees F.  Arrange pineapple, red pepper, and red onion on ungreased rimmed baking sheet.  Drizzle with toasted sesame oil and safflower oil, sprinkle with brown sugar, and season with salt and pepper, if desired.  Toss to coat. 

Roast pineapple mixture for 40 minutes, or until lightly browned, turning once.  Remove from oven and sprinkle with coconut flakes.  Drizzle with lime juice.  Remove to serving bowl and toss well to combine.  Serve over quinoa.   Top with cilantro.