This pineapple recipe is from the May/June issue of Vegetarian Times. It looked fantastic and it didn't disappoint. My boyfriend, who doesn't even like pineapple, loved it as well. The roasting caramelized the fruit and it brought out the flavor and provided some crispy bits. Also within were red bell peppers and red onions, all the flavors went together wonderfully. It was great over rice, but it wasn't necessary. The only negative to this dish, like most roasted dishes is that it gets cold so fast. On the side was ume vinegar sprinkled baby bok choy. Yummy.
Here's another pre-roasting beauty shot:
Weekend Reading, 3.26.17
2 hours ago