Go Back

Hawaiian-Inspired 15-Minute Rainbow Stir-Fry

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6



  • 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.