1 "gold" pineapple, cubed
1 lb sugar snap peas
1 long green hot pepper, sliced into thin 3 inch strips
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon minced ginger
Preheat oven to 450. Line a baking sheet with foil. Set aside.
Place all ingredients in a medium bowl and toss to evenly distribute all ingredients. Bake 15 minutes or until the pineapple and snap peas are just browned around the edges.
Bonus points: sprinkle with shichimi tōgarashi prior to serving.