Vegetarian Pineapple Stir Fry
Brighten up your dinner table with this flavorful Vegetarian Pineapple Stir Fry, a vibrant medley of tender-crisp veggies and sweet, caramelized pineapple tossed in a savory-sweet sauce. Perfectly balanced with the nuttiness of jasmine rice, this quick and easy stir fry is packed with wholesome ingredients like broccoli, snap peas, red bell pepper, and carrots, making it as nutritious as it is delicious. The bold flavors of soy sauce, hoisin, and a hint of ginger and garlic create a tantalizing blend, while toasted sesame seeds and scallions add the perfect finishing touch. Ready in just 30 minutes, this plant-based dish is perfect for busy weeknights and guaranteed to satisfy your cravings for a healthy, colorful, and crowd-pleasing meal!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1.5 cups pineapple chunks (fresh or canned)
- 2 cups broccoli florets
- 1 cup carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons cooking oil (vegetable or sesame)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoons crushed red pepper flakes (optional)
Instructions
Begin by preparing and chopping all your vegetables. Slice the red bell pepper, slice the carrots thinly, cut the broccoli into florets, and measure out the snap peas and pineapple chunks.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and a pinch of crushed red pepper flakes (optional). Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of cooking oil and let it heat until it shimmers.
Add the minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
Next, add the broccoli, carrots, red bell pepper, and snap peas. Stir fry the vegetables for 5-6 minutes or until they’re tender but still crisp.
Push the vegetables to one side of the skillet and add the remaining tablespoon of cooking oil. Add the pineapple chunks to the pan and sauté for 2-3 minutes to lightly caramelize them.
Pour the prepared sauce over the vegetables and pineapple, stirring to coat everything evenly.
Add the cooked jasmine rice to the skillet and toss to combine all ingredients. Cook for another 2-3 minutes until the rice is heated through and well mixed with the sauce.
Transfer the stir fry to serving plates or a large serving dish.
Garnish with sliced scallions, toasted sesame seeds, and extra crushed red pepper flakes if desired. Serve immediately and enjoy your Vegetarian Pineapple Stir Fry!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 281.2 g | 102% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 66.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1778 mg | 38% | |
*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.
