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Sweet & Sour Stir Fry with fresh Pineapple

Did you know Pineapples are a sign of hospitality and good cheer? What better way to welcome Spring and warm weather than with a Sweet & Sour Stir Fry made with fresh pineapple? Recipe adapted from Eating Well.
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Author: Healthy Gluten-free Family

Ingredients

Marinade/sauce (make it twice - once for tofu, once for stir fry)

  • 3 tbsp pineapple juice
  • 5 teaspoons rice vinegar
  • 1 tbsp Gluten-free tamari
  • 1 tbsp ketchup
  • 2 tsp brown sugar

Tofu (you could substitute chicken)

  • Extra-firm water-packed tofu, drained, rinsed and cut into ½-inch cubes (I make the entire package, using half now and half for another meal)

Stir fry

  • 1 tsp cornstarch
  • 1 tsp canola oil
  • 2 garlic cloves minced
  • 2 tsp minced fresh ginger
  • 3-4 scallions chopped
  • 1 large bell pepper cut into strips
  • 1 cup snap peas
  • 1 cup fresh pineapple chopped

Instructions

Marinade/sauce

  • Whisk together pineapple juice, vinegar, tamari, ketchup and sugar in a small bowl or liquid measuring cup until smooth.
  • Make the marinade twice. Once for the tofu and once for the stir fry sauce.

Tofu

  • Place tofu in a medium bowl. Toss with marinade. Let stand for 5 minutes.
  • Roast at 450 degrees for 15 minutes, flipping once.
  • Set aside.
  • (If substituting chicken, marinate chicken, then stir fry separately)

Stir Fry

  • Add cornstarch to the second batch of marinade and whisk until smooth, creating a slightly thicker sauce.
  • Add oil to a large skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add scallions and cook another minute.
  • Add bell pepper and snap peas, stirring often, until just tender, 2 to 3 minutes.
  • Pour in the sauce and cook, stirring, until thickened, about 30 seconds.
  • Add the roasted tofu and pineapple chunks and cook, stirring gently, until heated through, about 1-2 minutes more.
  • Serve over rice.
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