- 1 1/2 teaspoons canola oil
- 1 1/2 tablespoons minced red onion
- 1 large garlic clove, minced
- 2 cups diced fresh pineapple
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons chopped seeded red jalapeño pepper
- 1 1/2 teaspoons fresh lime juice
- 1 teaspoon chopped peeled fresh ginger
- 1 1/2 teaspoons chopped fresh cilantro
Preparation
1Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes.
Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes.
Remove from heat; stir in cilantro.
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