This is the perfect combination of sweet, tangy, and spicy (I would consider it a mild-medium heat). We can all agree pineapple is the almighty fruit, right? Okay, then you will also agree that it goes soooo well with both the rice and the flavor of this sauce.
I used a fresh pineapple and cut it up, but you can also use pre cut pineapple from the produce section. I defiantly recommend not using canned or those fruit cups. If you are using fresh, make sure your pineapple is golden. If it’s still green, it’s not ripe enough. You want really sweet chunks of golden deliciousness, not sour.
For the bell peppers, really any color will do. But try to have a variety.
I used to make an Udon Stir Fry with similar ingredients. I made it once a week and had it for several days after as left overs. I got so sick of it, you wouldn’t believe, so when I wanted to follow the teriyaki-chili sauce combo (which is a match made in heaven if you ever need a basic sauce for pasta, rice, etc.) I was skeptic that I would already be sick of this dish. I couldn’t be more wrong.
Another important aspect for me was the rice and coconut milk. If you like a more coconut flavor, feel free to add some coconut flakes in the pot. I for one, am not a fan of an overpowering coconut. I will recommend jasmine or basmati rice, as well. Regular long or short grain will get sticky and gooey. Jasmine or basmati really do a good job of staying fluffy.
Feel free to experiment with toppings. I think nuts, more lime, cilantro, coconut, or bean sprouts might all be a good selection of toppings. The wontons are important to add for an extra crunch, they really add another depth to the stir fry.
As always please comment on what you think, and if you have pictures, please share! Contact me with any questions or concerns about substitutions.
Pineapple Stir Fry:
3 bell peppers, I used red, green, and yellow
3/4 tsp salt
1/2 block (7 oz) of tofu, cubed
1 bunch of green onions, chopped. Also separate the white and green sides.
1/2 tsp of ground ginger
1/2 tsp crushed red pepper flakes
1 cup of fresh cubed pineapple
1 tablespoon + 1 tsp of teriyaki sauce
1 tsp of sriracha
1 tablespoon of brown sugar
3 tablespoons of sweet red chili sauce
1 tsp of lime juice or lemon juice
Wonton Strips for serving
Coconut Lime Rice:
2 cups of jasmine rice
1/2 tsp of sugar
2 tablespoons of lime juice
1 and 1/4 tsp of salt
1 full fat can of coconut milk
1. Add your rice to a medium skillet and dry roast it on medium heat until it turns a pure white. About 2-3 minutes, continuously stirring.
2. Add all ingredients for the coconut lime rice, except the jasmine rice. Bring to a boil, then add the jasmine rice. Cover, and let cook on low heat.
3. Cut your bell peppers into inch ‘cubes’, and add to medium skillet with a tablespoon of oil and 3/4 tsp of salt. Cook until they start to wilt, about 10 minutes on medium heat.
4. Add cubed tofu and only the white parts of your green onions. Stir and cook for 5 minutes.
5. Add ginger and red pepper flakes, stir for 30 seconds to release their flavors.
6. Add rest of ingredients and cook until the sauce is evaporated. About 5-10 minutes.
7. Serve with the ‘green side’ of your green onions, sesame seeds, and most importantly wonton strips. Enjoy!