Green Beans with Peppers and Pineapple

Green Beans with Peppers and Pineapple

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 pounds thin green beans
  • 4 to 8 cloves garlic, thinly sliced
  • ½ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • Salt
  • 1 small red sweet pepper, cut into thin strips
  • ½ of a fresh pineapple, peeled, cored and cut crosswise into 6 slices
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice


  • Prep

  • Ready In

  1. 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.)
  2. 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 ⅛ teaspoon salt. Transfer cooked beans to a serving dish. Repeat with the remaining garlic, crushed red pepper, oil and green beans. Set beans aside.
  3. 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.
  4. 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 information

  • Serving size: 1 serving
  • Per serving: 57 calories; 2 g fat(0 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 32 mcg folate; 0 mg cholesterol; 5 g sugars; 758 IU vitamin A; 28 mg vitamin C; 33 mg calcium; 1 mg iron; 54 mg sodium; 202 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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