Hawaiian-Inspired 15-Minute Rainbow Stir-Fry
Stir-Fry:
- 1 large pineapple
- 3 head of cauliflower or 6 cups of riced cauliflower
- 1 tbsp sesame oil
- 2 cups carrots, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup green onion, diced
- 1/2 yellow onion, diced
- 1 cup sugar snap peas
- 18 oz. boneless, skinless chicken breast, diced
- 1/4 cup sesame seeds
Pineapple Teriyaki Sauce:
- 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
- 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.
