This colorful, Asian-inspired dish calls for green onions, garlic, ginger, pineapple, and a dash of brown rice vinegar and red pepper flakes—no high-sodium soy sauce is needed for great flavor! Makes a hearty meal over cooked brown rice or noodles.
- 1 cup chopped yellow onion (½ of a medium onion)
- 1 tablespoon minced garlic (3 or 4 medium cloves)
- 2 medium carrots, thinly sliced
- 2 ribs celery, sliced
- 1 medium red bell pepper, seeded and chopped
- 6 medium white or cremini mushrooms, sliced
- 1 cup pineapple juice (or juice from one 20-ounce can)
- 2 cups cubed fresh pineapple (or one 20-ounce can)
- 1 teaspoon freshly minced ginger
- 2 teaspoons brown rice vinegar
- ¼-½ teaspoon red pepper flakes (these are spicy)
- 4 green onions, chopped
- 4 cups cooked brown rice or noodles to serve 4
- Chop and prepare all ingredients before starting, as this dish cooks up quickly. Place 1 tablespoon of water into a large skillet on high heat. When the water begins to sputter, add the onion and cook stirring for 1 to 2 minutes.
- Add the garlic, carrot, celery, bell pepper, and mushrooms, and cook stirring for 2 to 3 minutes. Add a little of the pineapple juice gradually as needed to keep the vegetables from sticking.
- Add the pineapple, ginger, vinegar, red pepper flakes, and any remaining pineapple juice, and cook stirring for another 2 minutes. Stir in the green onion last, just before serving. Serve immediately over hot, cooked brown rice or noodles.
Sprinkle some white hulled sesame seeds or chopped green onion on top as a garnish.
Above: This time I used canned chunked pineapple and served it over rice. The canned pineapple has large chunks, so feel free to cut them in half if you want smaller pieces.
Above: These are just four brands of no-sugar-added canned pineapple, just 100% pineapple juice. Be sure to steer clear of any that say “in heavy syrup” or even “in light syrup.” Pineapple is so sweet on its own, no added sugar is needed (more on label reading here). Or you can use fresh pineapple as well.
Above: Feel free to change up the vegetables you use depending on what you like and/or have in the house. I happen to have some green beans and tofu on this day, so added these in and served it all over noodles.
Above: My artistic director Rosie says this dish is ready to be photographed.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!