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Home » Blog » Mom Life » Blogging for Beginners » Roasted peppers & pineapple

Roasted peppers & pineapple

Feb 20, 2012 by Peanut Blossom

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Right about this time every year I start to get super sick of hearty casseroles, winter stews, roasted meats, and chili and start craving fresher tropical type foods. I'm sure it is a desperate attempt to take a mental vacation out of the snow and cold and into the sunshine but if ever there was a recipe that actually worked towards that goal it would be this one!

I found this recipe for roasted peppers & pineapple in an old Rachael Ray cookbook. It was part of a peanut butter noodles dish that was a huge hit with the family. The noodles part was a little too time consuming for me to try again regularly, but the roasted veggies stuck. This is a surprisingly versatile combination!

I roast a huge pan of this mix and then use it in the following:

- Served over white rice with terriyaki meatballs (premade from Costco!)
- As a sidedish with multiple preparations of chicken
- Taco toppings for ground turkey browned up with traditional taco seasonings
- Over a bed of romaine with shredded rotisserie chicken for a tropical tasting salad
- And really, any recipe for peanut-y asian noodles would probably go absolutely fantastically with this.

The sweet juicy pineapple is a perfect compliment to the peppers & onions. Be sure to roast them long enough that the onions get nice and charred--the "burnt" black ones are the tastiest! Unbelievably sweet and savory all at the same time.

This recipe & photo are part of a monthly food photography challenge I'm participating in over at Develop. If you'd like to read about the photography part of it, you can see the post here. Otherwise, please be sure to keep clicking through the blog circle to see the other 14 submissions for this assignment. You're sure to come away with lots of veggie inspiration!

Next in line is Allison Jacobs | Orange County Photographer.

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Roasted Peppers & Pineapple
from Rachael Ray's Yum-O

Ingredients:

2 red bell peppers
2 red onions
1 pineapple
2-3 tbsp of olive oil
salt and pepper

Method:

Preheat the oven to 450 degrees. Chop all the veggies and the pinapple into large bite-sized chunks. Toss on a rimmed baking sheet with olive oil. Sprinkly liberally with salt and fresh cracked pepper.

Roast for 40 minutes, tossing mixture with a spatula every 5-10 minutes to prevent burning on the bottom. Continue to roast until the mixture begins to char.

Serve warm or at room temperature.

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Reader Interactions

Comments

  1. Steph @ DairyFreeOmnivore

    February 27, 2012 at 12:06 pm

    We love roasting red peppers and onions, but I never thought to add pineapple to that! What a great idea!!

    Reply
  2. cook lamb

    April 22, 2012 at 9:20 pm

    I'm late to the party, but I love your new blog and I'm thinking RED. As always - you're one step ahead. (Hey - that rhymes)

    Reply
  3. Renee

    October 10, 2013 at 4:52 pm

    I totally missed this post the first time around! Thanking Zina for her post on Facebook this evening. Gonna put this in the rotation; it sounds so good!

    Reply

Trackbacks

  1. Food Photography Challenge | Roasted Peppers & Pineapple » Peanut Blossom says:
    February 12, 2013 at 3:10 pm

    [...] since there is a fruit involved, but 2 out of 3 ingredients are veggie, so there. You can check out the recipe and what I do with these beauties in my cooking section if you’re [...]

    Reply
  2. 30 Days of Mommy Meals » Peanut Blossom says:
    March 25, 2014 at 7:04 am

    […] chicken, Roasted peppers & pineapple, jasmine […]

    Reply
  3. 30 Days of Veggies: helping picky eaters eat better says:
    October 20, 2015 at 10:12 am

    […] Mix the veggie with a favorite fruit to make it more enticing like this roasted peppers & pineapple side dish […]

    Reply

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Hi, I'm Tiffany! I believe parents are too busy to waste energy cooking tasteless recipes just to appease their kids. Everyone at the table deserves to be happy. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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