Category Archives: Pineapple

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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