Hawaiian Style Sweet and Sour Roasted Pineapple and Red Bell Pepper

Last night I made Hawaiian Roasted Pineapple and Red Bell Pepper. Considering that I was at my fiance's house, I didn't have the typical baking sheet. Instead they only have 1/2 size sheets! Really? Why do they even make those?! How on earth could you possibly use 1/2 size cookie sheets? I mean...if you bake cookies...you would need to use at least four if not six sheets to do what two or three normal sized sheets would do! UGH!! Okay rant over...

Anyways...I had to use a pan...which means a thicker layer of pineapple/red onion/red bell pepper meaning no carmelization. The flavor was pretty good...it would have been better with carmelization, but it was good. The pineapple makes its own sauce...so it was very good just with rice. Nothing else really needs to be added. I used the entire pineapple, rather than just 2 cups...we love pineapple. But I measured out the oils and used my judgment for the brown sugar, salt and pepper. In the future the only thing I would change though would be using a regular baking sheet (the cookie sheet with the sides).

Here are the pictures from last night...we nearly finished the pan off, before I realized I didn't take a picture!



Action shot:



Tonight I will be making Spice Market Sweet Potato and Lentil Packets from the May/June 2010 edition of Vegetarian Times. Sounds interesting?

The recipe calls for:
2-cups finely diced sweet potato
1-large bell pepper diced (1-1/2 cups)
1-cup fresh green beans -- the beans at the market looked terrible...I am thinking of substituting another green veggie... Brussel sprouts perhaps?
1/4 - cup golden raisins
2 - tbsp hot sesame oil
1 - cup low sodium vegetable broth
2 - tbsp minced fresh ginger
2 - fresh garlic cloves minced (2 tbsp)
1 - tsp curry powder -- I will have to rant about curry powder one of these days...in the meantime check out Alton Brown's rant about the stuff.
1-1/2 - cups cooked lentils, rinsed and drained OR 1 (15 oz) can of lentils, rinsed and drained
4 - tbsp mango chutney.