Pineapple Sweet-and-Sour

Perk up your taste buds with this easy-but-feels-fancy dinner.

Sauce: (Makes about 1.5 cups, to serve 4)

• Approx. 1 cup pineapple juice (from 20 oz can of slices or chunks)
• 2 Tbsp rice vinegar
• 1/4 cup ketchup (Sub soy sauce for a variation)
• 1/2 tsp sriracha
• 1/8 tsp garlic powder (or fresh, 1 clove crushed)
• 1 tsp toasted sesame oil
• 2 tsp cornstarch

Combine all ingredients, whisking thoroughly.

Basic stir-fry process:

1. Don’t forget to start your rice! (Or quinoa for more protein)
2. Cook meat as desired. Remove to a plate (I like to cook whole chicken breasts or thighs, or steaks cut into several pieces, then slice after cooking.)
3. Cook vegetables in stages, according to how long they need to cook. For example, carrots, then celery, then bell pepper. When everything is still just a little crunchy, add sauce mixture and bring quickly to a simmer, until thickened. Stir in cooked meat and pineapple chunks. Taste and adjust seasoning with salt and pepper.
4. Serve over rice or quinoa.

Stay tuned for more detailed stir-fry recipes!