With lime and pineapple, this simple tropical side dish will undoubtedly make its way to your table this summer.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a large Dutch oven bring a large amount of lightly salted water to boiling. Add beans. Return to boiling. Reduce heat; simmer, covered, for 6 minutes. Drain and rinse under cold water to stop cooking; drain again (Beans may be covered and refrigerated for up to 24 hours.)

  • Turn ventilation fan on (see Tip). In a 12-inch skillet, cook half of the garlic and half of the crushed red pepper in 1 tablespoon hot olive oil over medium-high heat for 15 seconds. Add half of the green beans; cook for 2 to 3 minutes or until heated through, stirring frequently. Season with 1/8 teaspoon salt. Transfer cooked beans to a serving dish. Repeat with the remaining garlic, crushed red pepper, oil and green beans. Set beans aside.

  • Add pepper strips to hot skillet; cook for 2 to 3 minutes or just until tender. Transfer pepper strips to small bowl. Set aside. Add pineapple slices to hot skillet; cook for 4 minutes, turning once halfway through cooking time.

  • Add pepper strips, lime peel and lime juice to beans; toss to coat beans. Serve with pineapple slices.


Tips: When heated, the crushed red pepper releases vapors that may burn your nose. For that reason, turn on the ventilation fan.

Nutrition Facts

57 calories; protein 1.6g 3% DV; carbohydrates 8.8g 3% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 4.7g; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 758.3IU 15% DV; vitamin c 28.4mg 47% DV; folate 31.8mcg 8% DV; calcium 33.4mg 3% DV; iron 0.9mg 5% DV; magnesium 22.5mg 8% DV; potassium 202.2mg 6% DV; sodium 53.7mg 2% DV.