2.5 fats, 1 fruit, 2 grains, 3 proteins, 2 vegetables
Happy April! I’m so excited to share this recipe with you guys; it’s juicy, tangy, naturally sweet and salty.
But let me back track a little. Over the winter I bought a 4 lb bag of frozen pineapple chunks from Costco. I’m almost at the end, but still have a little left. I like to eat them right from the freezer, but decided to switch things up and incorporate them into my stir fry. Do you have any pineapple recipes to share for the last of my bag?
Fun Fast Facts:
- Pineapple has very good anti inflammatory benefits because of its enzyme bromelain.
- Pineapple grows as a result of of many flowers whose flowerets have joined around the core.
- Hawaii is the world’s largest producer of pineapple.
- Traditionally, pineapple was used as a diuretic and a labor inducer.
For stir fry:
1 cup brown rice, cooked [2 grains, 1 protein]
1 tsp coconut oil [1 fat]
3/4 cup fresh or frozen greens (I used a broccoli, edamame, green bean mix) [1.5 vegetable]
4 oz. tofu [1 protein, 1/2 fat]
1/3 red bell pepper [1/2 vegetable]
1/2 small onion
~ 1/2 cup chopped pineapple [1 fruit]
1/4 cup egg whites (opt.) [1 protein]
6 cashews [1 fat]
For sauce:
2 tbsp pineapple juice*
2.5 tsp rice vinegar
2 tsp tamari (or soy sauce)
1 tsp brown sugar
1 tsp cornstarch
1 garlic clove, minced
1 tsp minced garlic
>> Combine all ingredients for the sauce, except cornstarch, in a dish. Dry tofu with a paper towel and dice it into a bowl. Cover with 2 tbsp. of sauce and set aside to marinade about 5-10 mins. Add cornstarch to the remaining sauce and mix until smooth. Heat skillet with coconut oil and sauté onions. Add the tofu until it has browned. Add vegetables and cook 2 minutes. Add the brown rice and egg whites. Cook an additional 2 minutes and serve. Garnish with scallions, cilantro, and cashews.
*To get pineapple juice, I simple microwaved the frozen pineapple chunks for about 30 seconds.
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