Pineapple Paradise Stir Fry
Indulge in the tropical flavors of this gluten-free, sugar-free stir fry sauce made with tangy pineapple juice. Bursting with vibrant colors and fresh vegetables, this recipe creates a delightful balance of sweet and savory, perfect for a quick and healthy weeknight meal.
ingredients
- ½ cup pineapple juice
- 3 tablespoons tamari sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1 cup pineapple chunks
- ¼ cup cashews, for garnish
- Fresh cilantro, for garnish
steps
- 1.
In a small bowl, whisk together pineapple juice, tamari sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to make the stir fry sauce.
- 2.
In another small bowl, combine cornstarch and water, then set aside.
- 3.
Heat olive oil in a large skillet or wok over medium-high heat.
- 4.
Add broccoli, bell pepper, carrot, snap peas, and mushrooms. Stir fry for 4-5 minutes until vegetables are crisp-tender.
- 5.
Push vegetables to one side of the skillet and pour the stir fry sauce into the empty space. Bring to a simmer.
- 6.
Stir the cornstarch and water mixture once more, then pour into the skillet. Stir well until the sauce thickens, coating the vegetables.
- 7.
Add pineapple chunks and toss to combine, cooking for an additional 1-2 minutes.
- 8.
Serve the stir fry over cooked rice or gluten-free noodles, garnished with cashews and fresh cilantro.
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