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Hawaiian-Inspired 15-Minute Rainbow Stir-Fry

Yield: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients

Stir-Fry:

  • 1 large pineapple
  • 3 heads of cauliflower, or 6 cups of store bought/frozen cauliflower rice can be used
  • 2 tablespoons sesame oil
  • 2 cups carrots, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 cup green onion, diced
  • ½ yellow onion, diced
  • 1 cup sugar snap peas
  • 18 oz. boneless, skinless chicken breast, diced
  • ¼ cup sesame seeds

Pineapple Teriyaki Sauce:

  • ½ cup tamari
  • 1 cup canned crushed pineapple
  • 1 knob ginger, minced
  • 2 cloves garlic, minced
  • 2 teaspoons NAKANO® Seasoned Rice Vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon red chili pepper
  • 1 tablespoon cornstarch

Directions

  1. Cut pineapple in half, length wise. Remove flesh to create two bowls. Reserve the flesh, cube and set aside.
  2. Whisk together sauce ingredients in a saucepan and place over medium-high heat. Simmer for 5 minutes or until it starts to thicken and set aside.
  3. Cut cauliflower into chunks and pulse in a food processor until you have riced cauliflower. Set aside. Disregard if you’re using store bought or frozen cauliflower rice.
  4. Heat sesame oil in a large wok or skillet. Add carrots, bell pepper, onion, pineapple, riced cauliflower and sugar snap peas to the skillet. Stir-fry until the vegetables are tender, about 5 minutes. Stir in sauce and chicken and continue cooking until chicken is cooked through and ingredients are coated, about 4-5 minutes. Divide stir-fry between both pineapple halves and top with sesame seeds.

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