Pineapple Stir Fry


Pineapple, jalapeno, cashews and currants make for an exciting Vegan meal or side dish. I served this when I was looking for something to compliment my Coconut Curry Halibut and Mango Chutney, what a compliment it was! This recipe is amazingly healthy, low in fat and cholesterol, full of sweet and savory flavors with a touch of heat from the jalapeno. There are quite a few Pineapple Stir Fry recipes out there, this is my own combination of flavors that work perfectly with the Coconut Curry Talibut and Mango Chutney, or simply by itself – I can attest to this as I am enjoying a bowl of it for breakfast while I write my blog!

Yields: About 5-6 cups, serving portions vary if using as a side dish or a meal. Leftovers reheat extremely well and are fantastic for lunch (or breakfast) the next day.

Ingredients
4 Cups cooked Jasmine rice (preferably made 2-3 days ahead of time, but see note at end for a tip if making the rice that day.
1 TBS high heat cooking oil (I used vegetable oil)
1 jalapeno seeded, pith removed and finely diced (optional, omit if you do not want the heat)
1 cup red sweet pepper cut into 1/2 inch pieces
2-3 green onions sliced on the bias, reserving the tender green ends to add at the end of dish.
1 cup frozen peas (thawed)
1 large carrot shredded
1 can (about 20 oz) pineapple tidbits drained, reserving juice
1 cup cashews (unsalted or I did use ones with sea salt with great results)
1/2 cup currants (or raisins)
Sauce:
2 TBS low sodium Soy Sauce
3 TBS reserved pineapple juice
1 1/2 tsp curry powder

Gather all ingredients and have ready to add to wok, as cooking time is very quick. In a small bowl, mix soy sauce, pineapple juice and curry powder, set aside.

Heat wok and oil until very hot. Add jalapeno fry for about 30 seconds while constantly stirring careful not to burn. Add sweet red peppers and fry for another 30 seconds to 1 minute, add scallions (the white part) peas and carrots. After a minute, begin to add pineapple, cashews and currants. Keep mixture moving until hot. Add rice and fry for about 3-4 minutes. Add sauce, mix, remove from heat toss in the green ends of the onions and serve.

Tip: If you do not have leftover rice to use that has been refrigerated for 2-3 days, make rice as directed and spread on a large baking sheet and place in freezer. This will help it to cool and remove some of the moisture. I find that after 15 minutes or so, I will mix the rice around and break it up with my hands and return to freezer for another 15 minutes. Remove before beginning to make recipe and allow to reach room temperature. I’ve used this method a few times now and it works well.

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5 responses to “Pineapple Stir Fry

  1. That looks and sounds delicious! One thing I try to do with my stir fry is to toss in a handful of chopped green onion right as I take everything off the heat giving it just a quick stir. It adds a bit of bright green color as well as one more final flavor to the mix. Sprinkle a little bit of sesame seed over the top when serving for slight change (though I’m not sure about this with the pineapple).

    Keep cooking! I love your recipes!

  2. Pingback: Coconut Curry Halibut with Mango Chutney | Meals by Sheri

  3. Bob, thanks for your input, I agree about saving the green parts of the onions until the end….I made the correction in the recipe! Thanks so much for your continuing support and for being an awesome foodie too!!

  4. Oooh, this sounds so delicious! I will have to try this- my poor mum can’t eat wheat anymore, and is getting sick of the normal rice dishes we prepare- this might be a good new option! Thanks for sharing!

  5. Thesaltedtomato, I think you will love this one! I ate the next day for breakfast (lunch too..lol) The cashews give added protien and I’m sure tofu would be great in this too! Thanks for stopping by!

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