Rating: 4 stars
75 Ratings
  • 5 star values: 44
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 10

Sweet, savory, hearty, fresh, and ready in about 45 minutes, this stir-fry dinner hits all the qualities we look for in a weeknight recipe.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
cook:
14 mins
total:
34 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.

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  • Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.

  • Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.

  • To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.

*Tip:

Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.

**Tip:

Leftover or quick-cooking microwaveable rice also works great.

Nutrition Facts

350 calories; fat 6g; saturated fat 1g; carbohydrates 65g; mono fat 1g; poly fat 3g; insoluble fiber 10g; sugars 15g; protein 11g; vitamin a 5879.4IU; vitamin c 43.7mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 3mg; vitamin b6 0.8mg; folate 112.9mcg; sodium 711mg; potassium 479mg; calcium 80.8mg; iron 2.7mg.
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