Recipe: Coconut-Pineapple Stir Fry


I love cooking stir fry meals. They’re generally pretty easy to make and they really lend themselves to experimenting with fresh flavors. In the fall, I made a chicken stir fry with apples and butternut squash. For summer, I decided to make a steak stir fry with a tropical twist. (Note that this recipe makes the amount seen in the pan below; I think it could safely serve four people, if not more.)

Coconut Pineapple Stir FryIngredients
~ About 1.5 pounds of thin-sliced strip steak
~ 1 can of coconut milk
~ 1 can of sliced pineapples
~ Peppers: 2 orange bell, 1 red bell, 1 yellow bell
~ Fresh pineapple chunks (I bought mine pre-sliced because it was easier)
~ 1 Vidalia onion
~ Spices: turmeric, paprika
~ A mixture of fresh veggies; I went with 1 package of baby corn, about a dozen snow pea pods, about 1 pound of cremini mushrooms, and 1 package of small red, orange, and yellow heirloom tomatoes
~ Basmati rice

Preparation Steps
The day before making this stir fry, Todd blended about half a can of coconut milk with a can of sliced pineapples, some pineapple sage leaves from my garden, and a about a tablespoon of paprika. He marinated the steak in this mixture in his fridge until we were ready to cook the following evening.

During cooking, I would recommend dicing up the onion first and setting it to sauté in olive oil in a large skillet. While the onions are getting soft, cut the peppers into thin strips and slice both the tomatoes and the baby corn in half. Combine into skillet, softening up the vegetables. In a smaller skillet, heat some more olive oil and combine the mushrooms and the snow pea pods. I forgot to time how long I let the vegetables cook, but I would say at least 15 minutes. During that time, I would suggest cutting up the steak into strips or cubes.

After about 15 minutes (or when the veggies start to get softer), transfer the mushrooms and snow pea pods into the larger skillet. Mix in the pineapple chunks. By this point, the tomatoes and the pepper should have gotten soft enough that a sauce has started to form in the skillet. Pour about 1 cup of coconut milk into the skillet a stir in a few shakes of turmeric and paprika. Cover and let simmer on low heat. Now use the smaller skillet to cook the steak, making sure to keep some of the marinade on it while it cooks. Cook for about 10 to 15 minutes, or until desired wellness is achieved. Transfer the steak into the large skillet, mix it all together well, and serve with basmati rice. (Read the instructions on the rice box to determine which point in the process is the best time to start it, since different brands and types of rice take different amounts of time to cook.)

I hope you enjoy this recipe if you decide to try it out. If you don’t have all of these ingredients or want to do something different, that’s okay. The best part about making a stir fry is experimenting, so I’d encourage you to do just that!


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