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Teriyaki vegetable stir fry with rice and chopsticks

Teriyaki vegetable stir fry with pineapple

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

Course entree, Main Course
Cuisine American, Japanese
Keyword vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 272 kcal
Author Trish Bozeman


For the teriyaki sauce

  • 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

For the vegetable stir fry

  • 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


For the teriyaki sauce

  1. Mix the cornstarch with the 3 Tbsp of water in a small bowl and set aside.

  2. 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.

  3. 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.

  4. Remove from the heat and let sit for about 5 minutes to cool and thicken a bit more.

For the vegetable stir fry

  1. While the sauce is cooking, be sure that all of your vegetables are prepped, as they all cook very quickly!

  2. 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).

  3. 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.

  4. Serve over rice (or the stir fried noodles). Top with Sriracha, scallions, and sesame seeds (optional).

Nutrition Facts
Teriyaki vegetable stir fry with pineapple
Amount Per Serving (1 cup)
Calories 272 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Sodium 1684mg70%
Potassium 706mg20%
Carbohydrates 47g16%
Fiber 6g24%
Sugar 31g34%
Protein 8g16%
Vitamin A 6469IU129%
Vitamin C 137mg166%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.