I love Asian food and stir frys, and I love cooking with pineapple. My Thai Pineapple Fried Rice remains one of my most favorite recipes of all time, fashioned after a dish in my favorite Thai restaurant.

When I was in the US, a stir fry was the most common item on the menu for weeknight dinners. It was quick and easy and super cheap with a packet of frozen stir fry vegetables. All you had to do was mix up a sauce (sometimes not even that), and either nuke it all  for 3-4 minutes, or just fry it up in a wok. Now it’s not always possible to have mushrooms and broccoli and red pepper, or water chestnuts, and I many times make do with onion and capsicum, the mainstays of the Indo-Chinese cuisine.

This recipe for pineapple stir fry is certainly not Indo-Chinese, and is more a simple Asian or Teriyaki style stir fry. I am using canned pineapple and prefer it to fresh one here. It is certainly easier to use and might cost the same. You can use either fresh ginger or garlic or both. The pineapple adds a sweet and tart flavor at the same time, but you can add more sugar to balance out the sour kick from the vinegar.

I think this recipe is quick, easy and so simple even a novice can make it and get great results. Serve it with white or brown rice and you have a comforting bowl of healthy food you won’t get from your local Chinese takeout place.

This recipe of Pineapple Stir Fry makes 4 large servings.

[amd-zlrecipe-recipe:89]