Hula Stir Fry
Transport your taste buds to the tropics with this vibrant and flavorful Hula Stir Fry, a delightful fusion of savory and sweet flavors that’s perfect for weeknight dinners or entertaining guests. Featuring tender chicken or tofu, crisp bell peppers, snap peas, and julienned carrots, this recipe is elevated by juicy pineapple chunks that bring a refreshing burst of tropical sweetness. Tossed in a luscious soy-honey glaze infused with garlic and ginger, this dish balances bold umami notes with a hint of caramelized sweetness. Ready in just 30 minutes, it's a quick and versatile one-pan meal served over fluffy rice or noodles and finished with the irresistible crunch of sesame seeds and a sprinkle of fresh green onions. Whether you’re looking for a healthy stir-fry option or simply craving a taste of paradise, this Hula Stir Fry is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 pound chicken breast (or tofu for a vegetarian option), cubed
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 medium bell peppers (red, yellow, or green), sliced
- 2 medium carrots, julienned
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 4 cups cooked rice (or noodles)
- 2 stalks green onions, sliced for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
In a small bowl, whisk together soy sauce, honey, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the cubed chicken (or tofu) to the skillet and cook until golden and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining sesame oil. Add minced garlic and ginger, and sauté for 1 minute until fragrant.
Toss in the bell peppers, carrots, and snap peas. Stir fry for 3-4 minutes until vegetables are tender but still crisp.
Add the pineapple chunks to the skillet and cook for 2 more minutes, gently tossing to combine.
Return the cooked chicken (or tofu) to the skillet and pour in the soy sauce mixture. Stir everything together and cook for 2-3 minutes until the sauce thickens and coats the ingredients.
Remove from heat and serve the stir fry over cooked rice or noodles.
Garnish with green onions and sesame seeds before serving.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 86.8 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 450 mg | 35% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
