Pineapple and Cabbage Stir-Fry

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Bowls, Main Course, Side Dishes
Cuisine Asian
Servings 6 servings


  • Stove


  • 15 oz canned pineapple diced
  • 2 tbsp red wine vinegar
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp agave nectar
  • 2 tbsp cornstarch
  • 3/4 tsp red pepper flakes crushed, to taste
  • 2 cloves garlic minced
  • 1 onion chopped
  • 2 tbsp olive oil extra virgin
  • 1 head broccoli chopped
  • 1 head cabbage chopped
  • 1/2 tsp ginger ground
  • 1/4 tsp black pepper ground
  • 1/2 tsp garlic salt
  • 1 whole bell red pepper diced


  • Drain pineapple, saving the juice. Set pineapple aside.
  • In a small bowl, whisk together pineapple juice, vinegar, soy sauce, agave, cornstarch, and red pepper flakes.
  • In a large skillet or wok on medium high, saut√© garlic and onion in the olive oil, heating until onions are soft, about 3 minutes.
  • Add broccoli, diced pineapple, and cabbage, black pepper, ginger, garlic salt, stirring constantly. Cook for 2 minutes or until the veggies are warmed through.
  • Reduce the heat to medium and add the pineapple juice mixture, stirring constantly. Heat until sauce has thickened.

My Notes

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