Easy teriyaki vegetable stir fry with pineapple recipe! A simple, pineapple teriyaki stir fry recipe with homemade teriyaki sauce. So good!
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Hey, Rhubarbarians!
Another easy weeknight vegan meal comin atcha today. Simple teriyaki stir fry with pineapple!
Make a quick and easy homemade teriyaki sauce, stir fry some veggies, add some pineapple, and toss it all together for weeknight dinner magic.
This has been a dinner staple in our house for a looooong time. We eat it all year long through every season!
Have you tried our easy vegetable chow mein recipe?
Vegan teriyaki stir fry
Teriyaki stir fry is traditionally vegan! And so much easier to make than you might think.
We created this version of teriyaki sauce with garlic powder and ground ginger, so that it is made with only pantry staples.
In this pineapple stir fry recipe, we use a mix of onion, carrot, broccoli, snap peas, and pineapple. All the flavors mix together so well with the sauce!
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How to make the sauce
This is our go-to back pocket teriyaki sauce that we use in this recipe. It makes a lot, about 2 cups. We shortened the sauce recipe in the recipe card below, but feel free to click over and see how we freeze it for easy meals later on!
The sauce is made on the stove top in about 20 minutes. More detailed instructions are below in the recipe card!
- First, make a slurry with cornstarch and water. This will thicken the sauce.
- Combine soy sauce, water, brown sugar, garlic powder, ginger powder, and pineapple juice in a sauce pan. Heat until the sugar dissolves.
- Add the slurry and let it thicken and reduce for 5-10 minutes.
- Let it sit and thicken after removing from the heat for about 5 minutes. That’s it!
Have you tried our easy vegan sweet and sour tofu?
How to serve
We love to eat stir fried vegetables over rice or with stir fried noodles!
To serve with rice: Just put some cooked white rice on your plate and top with the stir fry veggies. Top with Sriracha, green onions, and/or sesame seeds if you’d like.
To serve with stir fried noodles: After you add the pineapple to the stir fry (see recipe card for instructions), toss in some pre-cooked soba noodles, rice noodles, or ramen noodles. Stir fry everything together with the sauce. Top with Sriracha, green onions, and/or sesame seeds if you’d like.
Add a protein: Toss in some tofu, tempeh, vegan meat crumbles, or even some chickpeas!
Storing and freezing
If you have leftovers, store them in an air tight container in the refrigerator for up to 4 days.
Meal prep: This recipe makes about 4 servings of teriyaki stir fry! It will last about 4-5 days in the fridge, so it’s perfect for almost a week’s worth of meal prepped lunches. After cooking, divide the recipe into 4 meal prep containers along with rice or noodles. Add a protein if you’d like too!
To freeze, make the sauce and prep all of your veggies. Freeze the veggies and sauce separately until ready to cook. Then stir fry the veggies and heat up the sauce. Toss them together. I don’t recommend freezing this teriyaki vegetable stir fry after it’s cooked, as it can get very mushy.
Recipe
Easy teriyaki vegetable stir fry with pineapple recipe! A simple, pineapple teriyaki stir fry recipe with homemade teriyaki sauce. So good!
- 1 1/2 Tbsp cornstarch
- 3 Tbsp water
- 1/2 cup soy sauce
- 1/4 cup water
- 1/3 cup packed brown sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/4 cup pineapple juice
- 2 Tbsp vegetable oil
- 1 cup chopped white onion (about 1/4 large)
- 1 cup chopped carrot (about 1 1/2 large)
- 4 cups small broccoli florets
- 2 cups whole snap peas
- 1 cup cubed pineapple (fresh or canned)
- Sriracha, scallions, and sesame seeds for serving, optional
Mix the cornstarch with the 3 Tbsp of water in a small bowl and set aside.
Meanwhile, add the soy sauce, 1/4 cup of water, brown sugar, garlic powder, ground ginger, and pineapple juice in a medium saucepan. Heat over medium heat until it just starts to bubble and the sugar dissolves, about 2 minutes.
Add the cornstarch slurry to the pan and stir to combine. Reduce heat to a low simmer. Simmer, stirring often to prevent burning on the bottom, until the sauce is thickened and coats a spoon, about 5-10 minutes.
Remove from the heat and let sit for about 5 minutes to cool and thicken a bit more.
While the sauce is cooking, be sure that all of your vegetables are prepped, as they all cook very quickly!
Heat the vegetable oil in a large wok, skillet, or frying pan over medium high heat. Add the onion and saute until translucent, about 3 minutes. Add the carrot, broccoli, and snap peas and saute, stirring often, until cooked but still al dente, about 10 minutes. Add the pineapple and saute until everying is heated and cooked to your liking, about 1 minute. (If using noodles, stir fry them in at this point as well).
Stir in 1/2 of the sauce (about 1/2 cup) and taste. Season with salt and pepper to taste and add more sauce if you'd like.
Serve over rice (or the stir fried noodles). Top with Sriracha, scallions, and sesame seeds (optional).
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
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