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4 servings, 1-1/2 cups (375 mL) each
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Serve with hot cooked long-grain brown rice.
Drain 2 cans (14 fl oz/398 mL each) pineapple chunks in juice; use instead of the fresh pineapple.
The colourful red peppers and pineapple in this delicious stir-fry provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Yummy! My husband and love stirfrys and this was great! I twicked the recipe by adding 1/2 cup of the dressing vs 1/4 cup and a 20oz can of pineapple. I will probably add some chopped cashews next time just for added crunch.
Very good but I it could use a little more jip. Not sure what but I will experiment.