Honolulu Oysters
Yield
36 oystersPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
oysters
in shell |
|
| 12 | slices |
pineapple
|
*
|
| 1 | each |
green bell peppers
minced |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | C. |
butter
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | each |
pimentos
chopped |
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
oysters
in shell |
|
| 12 | slices |
pineapple
|
*
|
| 1 | each |
green bell peppers
minced |
|
| 0.6 | ml |
salt
|
|
| 0.5 | C. |
butter
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | each |
pimentos
chopped |
*
|
| 1.3 | ml |
black pepper
|
|
Directions
Wash and open oysters.
Over each oyster, drop a few drops of lemon juice.
Sprinkle with salt and pepper, chopped pimento, and green pepper.
Stand ½ slice of pineapple in each shell.
Drop melted butter over all.
Place oysters in hot oven, 450 degrees, for 10 or 12 minutes or under broiler for 5 minutes, until pineapple is lightly brown.
Serve while hot.
