Preparation:
Cut pineapple in half lengthwise. Cut fruit from shells; reserve shells. Cut fruit into chunks; reserve 1 cup. (Use remaining fruit for a salad or snack.) In medium skillet, heat sweet 'n spicy French dressing and cook peppers until almost tender. Stir in reserved pineapple chunks and green onions. Spoon into reserved shells; chill. Makes about 6 serving |
