Pineapple Stir-Fry is a great change of pace from traditional vegetable only stir-fry. I started making stir-fry by following recipes and then modifying as I went to fit our tastes. At the end of the day a great stir-fry is vegetables, sauce and a starch. The variations are endless.
Who doesn’t love a great stir-fry? They are quick, flavorful and deliver when time is short. Stir-fry is a great gateway to create your own flavors with awesome ingredients.
Cost Per Serving $5.06 as of April 2022
If you have ZERO ingredients then this recipe will cost about $20.23. .
If you have a stocked pantry this recipe will cost about $11.36.
- Cost per serving reduces to $2.84.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 4
Equipment needed: Wok or deep frying pan and a large pot for pasta
Marinade time: 15 minutes
Cook time: 15 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a stocked pantry you saved about $8.87.
Pantry & Spices
Total: $8.87 as of April 2022
-
brown sugar 32 oz $1.62
-
reduced soy sauce 15 fl oz $1.58
-
olive oil 17 oz. $2.77
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cayenne pepper $1.66
-
cornstarch 16 oz $1.24
Grocery
Total: $11.36 as of April 2022
-
unsweetened pineapple juice 8 oz $1.78
-
vegetable broth 14.5 oz $0.67
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1 pound carrots $0.98
-
1 onion $0.67
-
1 large green pepper $0.78
-
1 large red pepper $1.38
-
shelled edamame 10 oz $2.64
-
pineapple tidbits 8 oz $0.98
-
whole wheat spaghetti 16 oz $1.48
You can also use rice.
Let's prep!
| 1/4 teaspoon cayenne pepper | |
| 1 tablespoons brown sugar | |
| 1 tablespoons reduced sodium soy sauce | |
| 1/2 cup unsweetened pineapple juice | |
| 1/8 cup reduced-sodium vegetable broth | |
| 1 tablespoons cornstarch | |
| 2 teaspoons olive oil | |
| 2 large carrots sliced | |
| 1 small onion sliced | |
| 1 large green pepper sliced | |
| 1 large red pepper sliced | |
| 10 ounces edamame | |
| 3/4 cup pineapple tidbits | |
| 8 ounces of uncooked spaghetti OR 2 cups of cooked rice | |
- Combine in a bowl
- 1/2 cup unsweetened pineapple juice
- 1/8 cup vegetable broth
- 1 tablespoons brown sugar
- 1 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon cayenne pepper
- Place in a medium bowl for 15 minutes:
- Peel and slice 2 carrots
- Slice 1 small onion (1 cup)
- 2 tablespoons of sauce
- Place in a large bowl 15 minutes:
- Slice 1 large green pepper (1 cup)
- Slice 1 large red pepper (1 cup)
- 10 ounces edamame
- 1/8 cup of sauce
- Add 1 tablespoons cornstarch to the remaining sauce and mix well; set aside.
Let's cook!
- Complete prep from prep tab above.
- While the vegetables are marinating put on a large pot of water to boil for the pasta.
- Measure 3/4 cup pineapple tidbits and set aside in a prep bowl.
- Heat 2 teaspoon of olive oil in a large pan or wok
- Drain the carrot and onion in a colander. Shake off additional marinade then add to pan with hot oil. Sauté for 3 to 4 minutes.
- Add the pasta to the boiling water and cook to package instructions.
- Drain the pepper mixture in a colander. Shake off additional marinade then add to the pan. Sauté for 3- 4 minutes.
- Stir in the pineapple and remainder of the sauce and cook for 4 to 5 minutes to thicken.
- Add the pasta to the vegetables. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 4
Side Options
Fruit
Spinach Salad
