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  • Writer's pictureOPEX Fitness Regina

Tropical Peppers

A colorful side dish that goes with fish, pork or chicken! Another great way to get your vegetables in during the week. This recipe serves six.


14 oz. can of pineapple chunks

Large green pepper, cut into strips

Large red pepper, cut into strips

Large orange pepper, cut into strips

2 tsp. Olive oil

Pinch of Salt

Pinch of Pepper

2/3 cup Reserved pineapple juice

1 tsp. Cornstarch


Preheat broiler. Place first four ingredients in a bowl (pineapple chunks and all peppers). Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat everything. Arrange on a parchment covered baking sheet. Broil on top rack for about 10 minutes or until the peppers start to blacken.

While peppers are cooking, combine the pineapple juice with the cornstarch in a medium saucepan until smooth. Bring it to a boil on medium heat, stirring, until it begins to boil and thicken. Add cooked peppers and pineapple. Stir until completely coated.

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