Hawaiian Stir Fry

Stir fries are one of my favorite ways to get lots of vegetables into one meal, and also have a super fast, easy, delicious, dinner. This one is particularly fun due to the addition of pineapple, which adds great color and sweetness to the dish. 

I made this with chicken but I think pork tenderloin would be another good option. You can also vary the green vegetables based on what you have on hand - although I am sure many of you are "swimming" in zucchini right now, and this is a great way to use it!

Once your chicken, vegetables and pineapple are all sliced up, this comes together quickly. 

You should definitely start cooking the rice while you're chopping, otherwise you'll be waiting for it!  This is a great meal to make in the summer that won't heat up your kitchen, and is light and refreshing to boot. It's also great for when school starts and you need a quick dinner between school/work and sports or evening activities.  Enjoy!

Hawaiian Stir Fry

4 teaspoons olive or vegetable oil, divided

1 medium red onion, halved lengthwise and sliced

1 cup zucchini, sliced into thin, bite-size strips

1 cup fresh snow peas or pea pods

4 oz. fresh mushrooms, cleaned and sliced

2 chicken breast halves, cut into thin bite-size strips

1 cup fresh pineapple cubes

6 tablespoons stir-fry sauce, plus more for serving

In a large skillet over medium high heat, warm half of the oil til sizzling, then add the chicken pieces. Cook, stirring constantly, until just barely cooked through, 3-4 minutes. Remove to a bowl.

Heat the rest of the oil in the pan over medium high heat, then add the onion slices, mushrooms, peas and zucchini. Cook and stir until the onions start to wilt and the zucchini and peas are al dente, only about 3 minutes. 

Reduce heat to low; add chicken to pan along with pineapple. Drizzle the stir fry sauce over the top and stir well to coat all the meat and vegetables.

Serve over rice with additional sauce.