Sweet & Sour Stir Fry with fresh Pineapple

You're the Pineapple of my eye.... Yes, this sweet & sour stir fry is THAT good

Perfectly balanced and not too sweet!

Did you know Pineapples are a sign of hospitality & good cheer? What better way to welcome Spring and warm weather than with a Sweet & Sour Stir Fry made with fresh pineapple?

For this one we used a juicy Whole Foods Market’s Whole Trade® pineapple.

Recipe adapted from Eating Well, it’s fresh and yummy, not cloying or super sweet at all.  This is my bowl… red pepper, snap peas, pineapple, and roasted tofu. I made chicken in the same sauce for the boys..

Hope everyone had a great day! And Happy Passover to all my friends celebrating!

*Sponsored post in partnership with Whole Foods Fairfield County

Scroll down to see the recipe.

Sweet & Sour Stir Fry with fresh Pineapple

Recipe

Sweet & Sour Stir Fry with fresh Pineapple
 
Did you know Pineapples are a sign of hospitality and good cheer? What better way to welcome Spring and warm weather than with a Sweet & Sour Stir Fry made with fresh pineapple? Recipe adapted from Eating Well.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan
Ingredients
Marinade/sauce (make it twice - once for tofu, once for stir fry)
  • 3 tbsp pineapple juice
  • 5 teaspoons rice vinegar
  • 1 tbsp Gluten-free tamari
  • 1 tbsp ketchup
  • 2 tsp brown sugar
Tofu (you could substitute chicken)
  • Extra-firm, water-packed tofu, drained, rinsed and cut into ½-inch cubes (I make the entire package, using half now and half for another meal)
Stir fry
  • 1 tsp cornstarch
  • 1 tsp canola oil
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 3-4 scallions, chopped
  • 1 large bell pepper, cut into strips
  • 1 cup snap peas
  • 1 cup fresh pineapple, chopped
Instructions
Marinade/sauce
  1. Whisk together pineapple juice, vinegar, tamari, ketchup and sugar in a small bowl or liquid measuring cup until smooth.
  2. Make the marinade twice. Once for the tofu and once for the stir fry sauce.
Tofu
  1. Place tofu in a medium bowl. Toss with marinade. Let stand for 5 minutes.
  2. Roast at 450 degrees for 15 minutes, flipping once.
  3. Set aside.
  4. (If substituting chicken, marinate chicken, then stir fry separately)
Stir Fry
  1. Add cornstarch to the second batch of marinade and whisk until smooth, creating a slightly thicker sauce.
  2. Add oil to a large skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add scallions and cook another minute.
  3. Add bell pepper and snap peas, stirring often, until just tender, 2 to 3 minutes.
  4. Pour in the sauce and cook, stirring, until thickened, about 30 seconds.
  5. Add the roasted tofu and pineapple chunks and cook, stirring gently, until heated through, about 1-2 minutes more.
  6. Serve over rice.

Recipe adapted from Eating Well.

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