This recipe is sponsored by NAKANO Rice Vinegars.
Nothing screams summer more than fresh and flavorful meals served out of a pineapple. Who agrees?
Since moving to Charleston, I have become a little pineapple-obsessed. If you know Charleston, you know that the pineapple is a symbol of the city’s hospitality. In fact, there is even a pineapple fountain in downtown Charleston that you’ll find on many of our postcards. But my first love for pineapple stems from my summers spent in Hawaii while living on the West Coast. Nothing reminds me of sweet summertime more than fresh pineapple. At one point, Hawaii was responsible for 80% of the world’s pineapple!
Beyond its symbolism, this fun summer fruit adds amazingly sweet flavor to recipes and not to mention, a load of nutritional benefits. This tropical fruit is an excellent source of vitamin C, which is important for immune and skin health as well as fiber, important for heart and digestive health.
This 15-minute stir-fry could not be easier to make and is the perfect fresh and light summer meal. In this recipe, I’ve used riced cauliflower, which is one of my favorite lightened-up swaps for dishes that call for traditional rice. Cauliflower is mild in taste, so it soaks up the flavors you cook it with. Not to mention it’s much lower in calories and carbohydrates than traditional rice but loaded with vitamins, minerals, fiber and antioxidants.
What really brings this dish together is the perfectly sweet and flavorful pineapple teriyaki sauce made with NAKANO Rice Vinegar.
NAKANO has mastered the art of making rice vinegar since 1804 with authentic flavor, unique, contemporary ingredients and a classic clean taste. They make it easy to create flavorful, accessible Asian-inspired recipes in the comfort of your own home.
NAKANO Rice Vinegars come in different delectable flavors that offer a variety of ways to personalize and infuse flavor into many of the dishes you enjoy. They are perfect for including as an ingredient in a recipe or simply adding a delicious splash of flavor to dishes. As we spend more time cooking at home, NAKANO Rice Vinegars are a versatile ingredient to keep in your pantry that can help add a flavor boost to your favorite dishes.
In this recipe, I’ve used NAKANO’s Seasoned Rice Vinegar, which adds subtle sweetness to this recipe that complements the pineapple seamlessly.
Make this recipe as a quick and easy weeknight meal or even as a fun summer party dish. The best part – you get to eat the bowl! Let me know on Instagram if you make this and check out the NAKANO Instagram and website for more recipe inspo!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1/2 cup tamari
- 1 cup canned crushed pineapple
- 1 knob ginger, minced
- 2 cloves garlic, minced
- 2 tsp NAKANO Seasoned Rice Vinegar*
- 1 tsp sesame oil
- 1 tbsp red chili pepper
- 1 tbsp cornstarch
Ingredients
Stir-Fry:
Pineapple Teriyaki Sauce:
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- Cut pineapple in half, length wise. Remove flesh to create two bowls. Reserve the flesh, cube and set aside.
- 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.
- 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.
- 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.
