Vegetable Stir Fry With Pineapple Recipes

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SPICY PORK-AND-PINEAPPLE STIR-FRY



Spicy Pork-and-Pineapple Stir-Fry image

Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry is full of bright flavors. Brought together with a quick sauté and sriracha sauce for some sweet-heat, it's then spooned over cilantro-flecked brown rice for a fast and nutritious weeknight dinner.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

1 pork tenderloin (about 12 ounces), halved lengthwise and thinly sliced
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
2 cups cooked brown rice or rice blend
1 white onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
6 ounces green beans, trimmed and halved
1/2 small pineapple, cored and cut into 3/4-inch pieces (2 cups)
1 tablespoon Sriracha or chili-garlic sauce
2 tablespoons cornstarch
1/2 cup packed chopped fresh cilantro, plus more for serving

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
  • Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
  • Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.

PINEAPPLE SHRIMP STIR-FRY



Pineapple Shrimp Stir-Fry image

I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1 cup chicken broth
1 tablespoon brown sugar
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame or canola oil
1 medium sweet red pepper, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet onion, thinly sliced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup sweetened shredded coconut, toasted
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

Nutrition Facts : Calories 301 calories, Fat 7g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 3g fiber), Protein 20g protein.

PINEAPPLE STEAK STIR FRY



Pineapple Steak Stir Fry image

I was sitting around one day and had a craving for warm pineapple and steak. A recipe was born! This recipe is really easy to double up on, but watch the sugar if you do.

Provided by Maryann S.

Categories     World Cuisine Recipes     Asian

Time 3h43m

Yield 2

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks - drained with juice reserved
2 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon vanilla-flavored vodka
½ teaspoon ground ginger
½ teaspoon brown sugar
½ teaspoon white sugar
1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
1 ½ cups water
½ cup long grain white rice
2 tablespoons olive oil

Steps:

  • Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
  • Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
  • Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
  • Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Nutrition Facts : Calories 1140.4 calories, Carbohydrate 58.5 g, Cholesterol 228.1 mg, Fat 67.5 g, Fiber 1.7 g, Protein 70 g, SaturatedFat 22.8 g, Sodium 1092 mg, Sugar 18.9 g

PINEAPPLE, BEEF & GINGER STIR-FRY



Pineapple, beef & ginger stir-fry image

Crank up the flavour of healthy food with a Chinese steak stir-fry that combines contrasting fruit, ginger and soy notes

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

400g rump steak, thinly sliced
3tbsp soy sauce
2tbsp soft brown sugar
1tbsp chilli sauce
1tbsp rice wine vinegar
2tsp vegetable oil
thumb-sized piece ginger, cut into fine matchsticks
4 spring onions, cut into 3cm lengths
200g pineapple, cut into chunks
handful coriander leaves, to serve
rice and greens, to serve (optional)

Steps:

  • Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
  • Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.

Nutrition Facts : Calories 267 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

CHICKEN AND PINEAPPLE STIR-FRY



Chicken and Pineapple Stir-Fry image

We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 can (8 ounces) pineapple chunks
2 tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground ginger
1-1/2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon molasses
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons canola oil, divided
3 medium carrots, chopped
1 small onion, sliced
1 small green pepper, coarsely chopped
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.

SWEET AND SOUR STIR-FRIED PORK WITH PINEAPPLE



Sweet and Sour Stir-Fried Pork with Pineapple image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 cup brown rice
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1 1/4 pounds pork tenderloin, trimmed
1 tablespoon cornstarch
Kosher salt and cracked black pepper
1 tablespoon peanut oil
2 cloves garlic, minced
2 bell peppers (any color), sliced
1/2 cup diced fresh pineapple
4 scallions, thinly sliced on the diagonal
2 tablespoons roasted peanuts, chopped (optional)

Steps:

  • Cook the rice according to package directions (about 45 minutes cook time). Meanwhile, in a small bowl or measuring cup, whisk together the soy sauce, vinegar and sugar. Slice the pork into 1/2-inch-thick rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and sprinkle with the cornstarch and salt and pepper, and toss to coat. In a large skillet or wok, heat the oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add the garlic and bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes. Add the pineapple and scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer. Whisk the soy sauce mixture and add it to skillet. Cook until the sauce thickens, 2 to 3 minutes.

SHRIMP AND PINEAPPLE STIR-FRY



Shrimp and Pineapple Stir-Fry image

Make and share this Shrimp and Pineapple Stir-Fry recipe from Food.com.

Provided by carolinafan

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup quick-cooking brown rice
2 teaspoons vegetable oil
1 (16 ounce) bag fresh mixed cut vegetables (broccoli, carrot, snap pea and celery blend)
1/3 cup bottled stir-fry sauce
2 teaspoons cornstarch
1 lb frozen raw shelled and deveined large shrimp
1 (8 ounce) can pineapple chunks in juice

Steps:

  • Prepare rice as label directs.
  • Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
  • Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
  • In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
  • Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
  • To serve, spoon rice onto plates and top with shrimp mixture.

Nutrition Facts : Calories 201.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 172.8, Sodium 479.8, Carbohydrate 14.3, Fiber 0.5, Sugar 9.4, Protein 23.6

SHRIMP AND PINEAPPLE STIR-FRY



Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories     Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

Steps:

  • Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
  • Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
  • Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
  • Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
  • Serve immediately, garnished with scallions and sesame seeds.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

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2022-01-12 Remove from pan and set aside. 3. Add the remaining sesame and coconut oil to the pan. Add the red onion, bell pepper, broccoli, and cauliflower. Cook for 5-7 minutes until vegetables are tender-crisp. 4. Add the chicken, pineapple, and sauce. Bring to a simmer and cook for 2-4 minutes until the sauce thickens.
From slenderkitchen.com


PINEAPPLE STIR-FRY | PATH OF LIFE
Transfer to a plate and keep warm. Add remaining oil to pan and heat. Add broccoli to pan and sauté 2 minutes. Add pineapple and sauté 2 minutes. Add stir fry sauce and reserved tofu; cook, stirring, 1 or until heated through. Serve over hot Path of Life (10 oz.) Asian Wok Quinoa Blend. Garnish with sesame seeds and crushed red pepper if desired.
From pathoflife.com


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