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Pineapple Stir-Fry |

Pineapple Stir-Fry

  • Prep Time: 30 mins
  • Cook Time: 8 mins
  • Total Time: 38 mins
  • Yield: 4 1x


  • 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


  1. 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.
  2. 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.
  3. 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.


If you use canned pineapple or store-bought pineapple juice, be sure there is no added sugar, just water or 100% pineapple juice (see examples below). If you don't have pineapple juice, you can use water in a pinch.

Sprinkle some white hulled sesame seeds or chopped green onion on top as a garnish.


  • Serving Size: 1/4 recipe (about 1.5 cups with noodles)
  • Calories: 245
  • Sugar: 21g
  • Sodium: 114mg
  • Fat: 0.6g
  • Saturated Fat: 0.1g
  • Carbohydrates: 56.1g
  • Fiber: 8.5g
  • Protein: 8.7g
  • Cholesterol: 0