Bulgur-Stuffed Tomatoes with Pineapple
For the tomatoes: Rinse the tomatoes and slice off the tops. Carefully hollow the tomatoes with a spoon.
For the bulgur mixture: Cook the bulgur according to the package directions. Drain and allow to cool completely.
Rinse the bell pepper, halve lengthwise, remove seeds and white ribs, and cut into small cubes. Rinse the apricots, halve lengthwise, remove pits, and cut into small cubes. Rinse the grapes. In a bowl, stir the bulgur with the bell pepper, apricots, grapes and pine nuts. Stir in the lemon juice, olive oil and coriander.
For serving: Cut the pineapple into long wedges and cut into slices. Fill the tomatoes with the bulgur mixture. Garnish with the pineapple slices and cilantro.