Here’s a sweet and salty dish for you to try! It’s Pineapple Soy Vegetable Stir Fry! This recipe is quick and tasty. The hardest thing about this recipe is the prep. However, the prep truthfully isn’t hard at all. You’ll just need to do a bit of slicing and chopping and then, you’re ready to cook. 

If you find that you don’t have the time to spend on prepping, you can buy already sliced vegetables from the grocery store. Pre-chopped vegetables tend to be priced a bit higher to account for labor costs. So, just keep that in mind if you do decide to purchase them. Do whatever works for you! Alright, now let’s get into it. 

The vegetables that I used for this dish are squash, broccoli, red bell pepper, carrots, mushrooms, and onion. The vegetables listed in the ingredients list are ones that I like to use. I prefer to use Cremini mushrooms. White mushrooms are also a good selection for this dish. Even using Shiitake mushrooms can add a powerful flavor. You decide which mushroom is best for you. Use what you like!

Other vegetables that could work in this dish are green beans, asparagus, corn, and cauliflower. Use as much as you would like. If you do plan on using corn, I recommend that instead of canned corn you use either frozen corn or corn fresh off the cob.

You want your vegetables to be tender, however, not overcooked/mushy. Simply, cook the vegetables according to the recipe instructions. If you’re unsure if you’re cooking the to the correct texture, then try a piece of each type of veggie they are correctly cooked to your liking. 

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Quick and Easy Pineapple Soy Vegetable Stir Fry

Recipe by Recipe Helper

Course: Appetizer Recipes, Dinner Recipes, Easy Recipes, Family Recipes, Healthy Recipes, Kid Friendly Recipes, Low Carb Recipes, Low Cost Recipes, Lunch Recipes, Quick RecipesCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• For the Vegetables:

• 2 tablespoons olive oil

• 2 cups broccoli florets

• 1 red bell pepper, seeded and sliced

• 2 large carrots, ribbonned

• 1 medium sized onion, chopped

• 2 medium yellow squash, sliced

• ½ cup cremini mushrooms

• ¾ cup pineapple tidbits

• Optional: rice or noodles for serving

• For the Pineapple Soy Sauce:

• 1 cup pineapple juice

• 3 tablespoons low sodium soy sauce

• 1 ½ teaspoons cornstarch

• 2 teaspoons brown sugar

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

Directions

• First start by making the sauce. In a medium sized bowl, whisk together pineapple juice, soy sauce, cornstarch, brown sugar, garlic powder, salt and black pepper, to taste.
• Next, add the olive oil to a large skillet or wok over medium heat. Add in all of the vegetables. (I suggest adding in the mushrooms and broccoli first since those take a bit longer to cook.) Cook for 4-5 minutes.
• Bring the heat down to medium-low. Add the pineapple and Pour the sauce into the skillet and toss to evenly coat the vegetables. Cook for an additional 3-4 minutes.
• Finally, serve over rice or with noodles and Enjoy!

Notes

• If adding protein, be sure to double the amount of sauce.

Once the vegetables are cooked, you’ll add your sweet pineapple soy sauce. This is one of the most delicious sauces to make for a stir fry. Cornstarch is added to the mixture to thicken it up a bit. A thicker sauce coats the vegetables better. 

There’s not much more to say about this quick and easy Pineapple Soy Vegetable Stir Fry recipe. Hopefully, it’s fun for you to make! Well, Until next time folks. Happy cooking!!