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Preparation

1. Chop bell pepper, onion, and cilantro. Cut cherry tomatoes in half. Shred ginger root.
2. Heat oil and when hot add ginger and red onion. Cook until onion is transparent.
3. Microwave peppers on high for 6 minutes. Add the peppers to onion mixture. Close the lid of the pan and cook on low for 10 minutes, stirring to avoid burning peppers.
4. Add pineapple tidbits and simmer for 2 minutes. Add curry powder and cilantro. Turn the vegetables once and let simmer on low for 2 minutes.
5. Garnish with cherry tomatoes and  lemon juice before serving.