Polynesian Stir Fry Recipes

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POLYNESIAN STIR-FRY



Polynesian Stir-Fry image

This restaurant quality meal blends the sweet taste of pineapple and apricot with crunchy veggies and tender pork. The peanuts add a special touch. Susie Van Etten -Chapmansboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon reduced-sodium soy sauce
2 tablespoons reduced-sugar apricot preserves
1 pound pork tenderloin, thinly sliced
3 teaspoons canola oil, divided
1 medium onion, halved and sliced
1 small green pepper, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
2 cups hot cooked rice
Chopped unsalted peanuts, optional

Steps:

  • Drain pineapple, reserving juice; set aside. For sauce, in a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, preserves and reserved pineapple juice; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add pineapple; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve with rice. Just before serving, sprinkle each serving with peanuts if desired.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

HAWAIIAN STIR-FRY



Hawaiian Stir-Fry image

Georgiana Weathers of Orlando, Florida shared this recipe with a tropical twist that's sure to win raves.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
Hot cooked rice, optional

Steps:

  • Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm., In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.

Nutrition Facts :

HAWAIIAN GLAZED VEGGIES STIR-FRY



Hawaiian Glazed Veggies Stir-Fry image

The combo of vegetables and pineapple in this easy stir-fry makes for a colorful sweet-and-sour dish. Fresh pineapple is best in this recipe; canned just doesn't taste as good. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories     Tropical Fruits

Time 25m

Yield 4-6

Number Of Ingredients 8

1 large red bell pepper, cut into 1-inch pieces
1/2 cup red onion, cut in 1-inch pieces
1 (8 ounce) can sliced bamboo shoots, drained
2 -3 tablespoons water
1 cup fresh pineapple, cut into bite-sized wedges
1 1/2 cups broccoli florets
1 1/2 tablespoons soy sauce (I use Bragg's Aminos)
4 tablespoons pineapple juice

Steps:

  • Heat olive oil in a wok over high heat just until smoking point, about 1 minute.
  • Add red pepper and red onion; stir-fry 2 minutes.
  • Add bamboo shoots and cook 1 minute, stirring.
  • Add water to prevent sticking.
  • Add pineapple wedges and cook 1 minute.
  • Stir in broccoli; cook 4 minutes or until bright green.
  • Combine tamari (soy sauce) and juice in a small cup.
  • Add tamari/juice mixture to veggies.
  • Cook 1 to 2 minutes, stirring to coat.

HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL



Hawaiian Beef Teriyaki Stir-Fry Bowl image

This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.

Provided by thedailygourmet

Time 1h35m

Yield 4

Number Of Ingredients 18

1 cup water
¼ cup pineapple juice
5 tablespoons brown sugar
1 tablespoon tamari
1 clove garlic, grated
½ teaspoon ginger paste
⅛ teaspoon onion powder
1 tablespoon tapioca flour
1 (8 ounce) thinly sliced carne asada (beef steak)
1 tablespoon grapeseed oil
1 pinch red pepper flakes
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small yellow onion, quartered and sliced
2 medium (blank)s carrots, sliced diagonally
14 ounces refrigerated chow mein noodles
1 teaspoon everything bagel seasoning
1 tablespoon chopped green onion, or to taste

Steps:

  • Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
  • Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
  • Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

Nutrition Facts : Calories 743.5 calories, Carbohydrate 85.3 g, Cholesterol 24.5 mg, Fat 37.1 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 834.6 mg, Sugar 22.5 g

HAWAIIAN CHICKEN STIR FRY



Hawaiian Chicken Stir Fry image

Make and share this Hawaiian Chicken Stir Fry recipe from Food.com.

Provided by Sassy in da South

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (8 ounce) can unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 lb boneless skinless chicken breast, cut into 2-1/2-inch strips
hot cooked rice (optional)

Steps:

  • Drain pineapple, reserving juice.
  • In a small bowl, combine brown sugar and cornstarch.
  • Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
  • In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
  • Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
  • In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
  • Stir soy sauce mixture; gradually stir into skillet.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in vegetable mixture and pineapple chunks; heat through.
  • Serve over rice if desired.

Nutrition Facts : Calories 350.5, Fat 9, SaturatedFat 1, Cholesterol 65.8, Sodium 409.9, Carbohydrate 36.2, Fiber 6.7, Sugar 19.8, Protein 32.1

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