id="wpurp-container-recipe-14795" data-id="14795" data-permalink="https://nutritionbymia.com/recipe/hawaiian-inspired-15-minute-rainbow-stir-fry" data-custom-link="" data-custom-link-behaviour="" data-image="" data-servings-original="6" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Hawaiian-Inspired 15-Minute Rainbow Stir-Fry
Servings Prep Time
6 15minutes
Cook Time
15minutes
Servings Prep Time
6 15minutes
Cook Time
15minutes
Instructions
  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.