Ingredients:

  • 2 cups frozen fresh pineapple chunks
  • 1 tablespoon vegetable oil (e.g., canola, sunflower)
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups snap peas (fresh or frozen)
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch (optional, for thickness)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. If frozen, let the pineapple chunks thaw slightly at room temperature if possible, or quickly microwave them for 30 seconds. Drain any excess liquid.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Add the sliced onion and bell peppers to the pan. Stir-fry for about 2-3 minutes until they begin to soften.
  4. Stir in the minced garlic and grated ginger. Cook for an additional 1 minute until fragrant, stirring constantly.
  5. Incorporate the pineapple and snap peas into the skillet. Continue to stir-fry for about 3-4 minutes, allowing the pineapple to caramelize slightly.
  6. In a small bowl, mix soy sauce, hoisin sauce, sesame oil, and cornstarch (if using). Stir until combined.
  7. Pour the sauce over the stir-fried vegetables. Toss everything together to coat well, cooking for another 2 minutes until everything is heated through and the sauce has thickened slightly.
  8. Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.