Pinnapple Baked Tilapia With A Yellow Pepper Pilaf With A Pinnapple Chilli Reduction Sauce
Pinnapple Baked Tilapia With A Yellow Pepper Pilaf With A Pinnapple Chilli Reduction Sauce

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pinnapple baked tilapia with a yellow pepper pilaf with a pinnapple chilli reduction sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can have pinnapple baked tilapia with a yellow pepper pilaf with a pinnapple chilli reduction sauce using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pinnapple Baked Tilapia With A Yellow Pepper Pilaf With A Pinnapple Chilli Reduction Sauce:
  1. Take 4 Tilapia filets
  2. Make ready 1 can Pinnapples
  3. Get 1/2 tsp Chilli flakes
  4. Take 1/4 cup Water
  5. Get 2 cup White rice
  6. Make ready 2/3 cup Small diced yellow bell peppers
  7. Make ready 1 pinch Salt and pepper
  8. Get 1 pinch Cajan powder
Steps to make Pinnapple Baked Tilapia With A Yellow Pepper Pilaf With A Pinnapple Chilli Reduction Sauce:
  1. First clean your rice in cold water
  2. Prep your bell peppers and pineapples
  3. Get your rice in to pot with cold water "always with rice start cooking in cold water" then get it on high to boil then once at a boil turn heat down pan top on and leave it alone! 9 mins
  4. Get your tilapias with aluminum foil season fish with salt and pepper the Cajun powder then close the aluminum pouch up bake for 15 mins at 350°F
  5. Then get your sauce pan (small saute pan) get it on medium add the water, pineapple juice from the can of pineapples then the chili flakes then wisk then leave it alone to reduce
  6. Then check your rice if done add in small diced yellow bell peppers then put top back on rice the steam from the rice will cook the peppers top off again fluff the rice with a fork
  7. Plate and serve easy, delicious, golden

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