Fwd: Sweet Savvy #252 - Sweet & Sour Pineapple Stirfry

[Guest guest]

I cannot abide hot cooked pineapple, but if you like it, go for it, lol. ;-)

 

Cyndi

 

 

 

Debra Lynn Dadd <debra

cyndikrall

Fri, Jun 26, 2009 2:41 am

Sweet Savvy #252 - Sweet & Sour Pineapple Stirfry

 

 

 

 

26 June 2009 Greetings!

Pineapples where a-plenty at my local Farmer's Market this week, so we bought one and made this delicious stirfry. It has all the flavors of sweet-and-sour whatever you might get in a Chinese restaurant, but it's FRESH, without that sticky sweet sauce. You could make this just with the pineapple and vegetables, or add protein of your choice, such as chicken, pork, or shrimp (both raw meat and cooked leftovers work fine--I tried both). This was so good that after I made it one night with half the pineapple, my husband asked me to make it again the very next night with the other half of the pineapple! I think this is going to become a frequent favorite during fresh pineapple season. It's a quick and easy summer dish. The "sweet" of this sweet-and-sour comes from the pine

apple itself, no other sweetener added. My husband commented on how sweet it was and even asked me what sweetener I used! None at all. Note the use of coconut oil, which adds flavor as well as being the healthiest oil to use for high temperatures. You could substitute any oil you prefer if you don't have coconut oil, but coconut oil really is the best choice for this recipe. Be sure to use a fresh pineapple. Canned pineapple contains bisphenol-a (BPA) from the can lining. SWEET & SOUR PINEAPPLE STIRFRY 2 tablespoons coconut oil

1 pound raw or cooked chicken, pork, or shrimp, cut in bite-sized chunks (optional)

2 medium yellow onions, cut in bite-sized chunks

1 red bell pepper, cut in bite-sized chunks

2 cups pineapple chunks, cut in bite-sized chunks (about 1/2 fresh pineapple)

1/4 cup vinegar (I used organic apple cider vinegar)

2 tablespoons soy sauce

1 teaspoon dried ginger

red pepper flakes, to taste (optional)

Heat the coconut oil in a frying pan or wok until it is hot.

Add raw or cooked meat and cook, stirring constantly, until browned and cooked through.

Add onion and bell pepper cubes, and continue stirring until the vegetables are cooked to desired crispness.

Add pineapple chunks (and any pineapple juice that escaped while cutting), vinegar, soy sauce, ginger, and red pepper flakes. Continue to stir for another minute or so, until pineapple is heated through.

 

0A

 

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SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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