“He is the very pineapple of politeness!” -Richard Brinsley Sheridan
- 3 cups fresh pineapple
- 1 medium red bell pepper
- 1 medium red onion
- 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.
Dice the pineapple and red bell pepper into 1 inch cubes. Slice the red onion into wedges. In a bowl, toss with sesame oil, vegetable oil, brown sugar, and salt. Arrange in a baking dish and roast for 30 minutes.
After baking, drizzle with lime juice and top with coconut flakes. Serve over rice.