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Pineapple Stir-Fry

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Makes: 2 servings adjust



  • 12 cup Vegetable Broth
  • 4 Green Onions, sliced
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger Root, fresh
  • pinch Red Pepper Flakes

Step 1

Line a skillet with a thin layer of broth. Saute the white and light green parts of the onions (reserving the dark parts for later), garlic, ginger, and a dash or two of red pepper flakes for a few minutes, until fragrant.


  • 1 tablespoon Brown Rice Vinegar
  • 1 tablespoon Low Sodium Soy Sauce, or tamari sauce
  • 1 tablespoon Sweet Chili Sauce, red
  • 1 Red Bell Pepper, seeded and sliced into strips

Step 2

Add the vinegar, soy sauce, chili sauce, bell pepper, and a splash of broth - enough so there is a thin layer of liquid in the skillet. Continue to saute, adding broth as necessary, until the peppers are tender but still crisp.


  • 1 cup Canned Pineapple Chunks
  • 14 cup Pineapple Juice
  • 1 cup Tofu, diced

Step 3

Add the pineapple chunks, juice, and tofu and stir to combine.


  • 1 teaspoon Cornstarch, mixed with 2 tablespoons of water

Step 4

Add the cornstarch and continue to cook and stir, until the sauce has thickened.


  • 3 tablespoons Fresh Cilantro, optional and chopped
  • Asian Hot Sauce, optional or sriracha

Step 5

Stir in the cilantro (if using). Garnish with leftover green onion and additional cilantro as desired. Add a drizzle of hot sauce for a spicier dish if desired.
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