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    Home » Recipes » dinner recipes

    Teriyaki vegetable stir fry with pineapple

    Jun 11, 20201 Comment As an Amazon Associate I earn from qualifying purchases

    Jump to Recipe Print Recipe

    Easy teriyaki vegetable stir fry with pineapple recipe! A simple, pineapple teriyaki stir fry recipe with homemade teriyaki sauce. So good!

    Teriyaki vegetable stir fry with rice and chopsticks

    As an Amazon Associate, we earn from qualifying purchases.

    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?

    Jump to:
    • Vegan teriyaki stir fry
    • How to make the sauce
    • How to serve
    • Storing and freezing
    • Recipe
    Ingredients for stir fry vegetables

    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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    Pineapple teriyaki sauce over vegetables

    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?

    Teriyaki vegetables in a pan

    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!

    Love stir fry? Make a batch of our all-purpose stir fry sauce pour it on all the veggies and noodles!

    Pineapple veggie stir fry with rice and chopsticks

    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.

    Teriyaki vegetable stir fry with rice pick up with chopsticks

    Recipe

    Vegetarian pineapple stir fry on a white plate

    Teriyaki vegetable stir fry with pineapple

    Trish Bozeman
    Easy teriyaki vegetable stir fry with pineapple recipe! A simple, pineapple teriyaki stir fry recipe with homemade teriyaki sauce. So good!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course entree, Main Course
    Cuisine American, Japanese
    Servings 4 servings
    Calories 272 kcal

    Ingredients
      

    For the teriyaki sauce

    • 1 ½ tablespoon cornstarch
    • 3 tablespoon water
    • ½ cup soy sauce
    • ¼ cup water
    • ⅓ cup packed brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • ¼ cup pineapple juice

    For the vegetable stir fry

    • 2 tablespoon vegetable oil
    • 1 cup chopped white onion (about ¼ large)
    • 1 cup chopped carrot (about 1 ½ 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

    Instructions
     

    For the teriyaki sauce

    • Mix the cornstarch with the 3 tablespoon of water in a small bowl and set aside.
    • Meanwhile, add the soy sauce, ¼ 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.

    For the vegetable stir fry

    • 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 ½ of the sauce (about ½ 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).

    Nutrition

    Serving: 1cupCalories: 272kcalCarbohydrates: 47gProtein: 8gFat: 8gSaturated Fat: 6gSodium: 1684mgPotassium: 706mgFiber: 6gSugar: 31gVitamin A: 6469IUVitamin C: 137mgCalcium: 110mgIron: 3mg
    Keyword vegan, vegetarian
    Tried this recipe?Let us know how it was!

    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

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    Reader Interactions

    Comments

    1. Juliet

      December 04, 2020 at 4:04 pm

      5 stars
      I just made this for dinner because I wanted teriyaki over rice but I didn't want to put meat in it. This hit the spot and my husband liked it so much he had seconds.(unusual for him)

      Reply

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