toggle nav
Hawaiian-Inspired 15-Minute Rainbow Stir-Fry

Hawaiian-Inspired 15-Minute Rainbow Stir-Fry

Yield: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes



  • 1 large pineapple
  • 3 heads of cauliflower, or 6 cups of store bought/frozen cauliflower rice can be used
  • 2 tablespoons sesame oil
  • 2 cups carrots, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 cup green onion, diced
  • ½ yellow onion, diced
  • 1 cup sugar snap peas
  • 18 oz. boneless, skinless chicken breast, diced
  • ¼ cup sesame seeds

Pineapple Teriyaki Sauce:

  • ½ cup tamari
  • 1 cup canned crushed pineapple
  • 1 knob ginger, minced
  • 2 cloves garlic, minced
  • 2 teaspoons NAKANO® Seasoned Rice Vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon red chili pepper
  • 1 tablespoon cornstarch
Shop Ingredients


  1. Cut pineapple in half, length wise. Remove flesh to create two bowls. Reserve the flesh, cube and set aside.
  2. Whisk together sauce ingredients in a saucepan and place over medium-high heat. Simmer for 5 minutes or until it starts to thicken and set aside.
  3. Cut cauliflower into chunks and pulse in a food processor until you have riced cauliflower. Set aside. Disregard if you’re using store bought or frozen cauliflower rice.
  4. Heat sesame oil in a large wok or skillet. Add carrots, bell pepper, onion, pineapple, riced cauliflower and sugar snap peas to the skillet. Stir-fry until the vegetables are tender, about 5 minutes. Stir in sauce and chicken and continue cooking until chicken is cooked through and ingredients are coated, about 4-5 minutes. Divide stir-fry between both pineapple halves and top with sesame seeds.


Shamen Ramen Cabbage Salad    

Shamen Ramen Cabbage Salad
See Recipe

Vietnamese Pho Soba Noodle Bowl    

Vietnamese Pho Soba Noodle Bowl
See Recipe

Mason Jar Layered Taco Salad    

Mason Jar Layered Taco Salad
See Recipe

Click to View All Recipes