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Teriyaki Pineapple Boats


So stating the obvious here, pineapple boats are not required, but don't they look pretty? What is essential is the fresh pineapple juice used to sweeten up this teriyaki sauce and the pineapple chunks to add to the stir fry. The red onions, red pepper and broccoli compliment the caramelized pineapple and is served over rice with teriyaki seasoned tofu. Whether served in a bowl or a boat, this sweet and savory dish is one you'll enjoy.


Ingredients: (serves 4)

  • 1-2 pineapples (1= 2 boats, but only need the juice and chunks of 1)*

  • 1 red onion, chopped

  • 1 red pepper, chopped

  • 2 cups broccoli florets, bite size

  • 1 T olive oil

  • 2 green onions, chopped

  • Sesame seeds

  • 1 pound block extra firm tofu, drained for 30 minutes

  • 1 T corn starch

  • 1 T olive oil


For the teriyaki sauce:

  • 1 clove garlic, minced

  • 1/2 cup soy, or tamari sauce

  • 1/2 cup pineapple juice, extracted from pineapple

  • 3 T rice vinegar

  • 1/2 cup water

  • 3 T honey, or brown sugar

  • 1 T cornstarch

  • Steamed rice, 3/4 cup per serving


Directions:

  1. Tear drained and patted dry tofu into 1 inch chunks. Mix in a bowl with cornstarch and olive oil and bake at 400 degrees for 30 minutes.

  2. Meanwhile, cut the pineapple into boats by slicing in half lengthwise, through leaves and stem. Cut around the rim of the cut side of pineapple and cut pineapples in squares, careful not to penetrate the outer skin. Carefully remove the pineapple meat. Once you get the first square out, you can cut the others away from the skin to make removal easier. Use a spoon to scrape any remaining fruit, reserve any juice that is squeezed out during this process.

  3. Cut the inside hard core of pineapple from the fruit and place edible chunks in a bowl. Drain juice into a cup by placing a plate over the bowl and allowing the juice to pour out.

  4. In small sauce pan, whisk together garlic, soy sauce, pineapple juice, rice vinegar, water and honey, bring to a gentle boil.

  5. Mix cornstarch with water in a small bowl and dissolve. Pour mixture into sauce to thicken. Add more sweetener, water, or soy sauce to taste and remove from heat.

  6. In a wok or large frying pan, heat olive oil. Add red onion and red pepper and sauté for 2 minutes until soft. Add in the broccoli, continuing to sauté for 2 minutes and add 1 cup of small pineapple chunks. Pour in about 1/2 cup of teriyaki sauce and mix.

  7. In a separate pan or bowl, mix cooked rice with 2-3 T of sauce to coat slightly.

  8. Mix prepared tofu in a bowl with 1/3 cups of sauce to coat*

  9. To assemble boats, layer 3/4 cup of rice in the bottom, add veggie mix and tofu, garnish with green onions and sesame seeds. Serve with additional sauce if desired.

Note 1*: You will have a lot more pineapple than needed for this recipe, reserve it for other use

Note 2*: To skip a step, mix tofu in with veggie and sauce mix

Note 3: Use wheat free tamari to keep gluten free and brown sugar instead of honey for a vegan recipe



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