Recipe sponsored by Chef Yolo. With part of my inventiveness and creation, it’s to savor with delicious spaghetti and a glass of wine. For a rich and complete dinner.
Wash and cut the bell peppers into cubes. Slice the onion to have the ingredients ready to use. If the pineapple is sliced, cut it into cubes.
In a saucepan, start frying the bacon; then in the fat released by the bacon, fry the onion and the chops until they are well cooked.
In the same saucepan, add the bell pepper, then the pineapple and the pineapple juice for cooking the bell pepper.
Once the bell pepper is cooked, add the chipotle peppers and mix to let them absorb the flavor of the peppers.
Leave the saucepan uncovered to let the juice evaporate. Taste the juice after it has boiled; if you think it needs a bit of salt, add it to your liking. I prefer to add chicken broth powder. Once it has evaporated a bit, turn off the heat and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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