Sauteed Hawaiian Vegetables

Sweet, tangy, delicious! Sauteed Hawaiian Vegetables are the perfect side dish to you Hawaiian meal. The mouthwatering flavors of fresh ginger and garlic along with the soy sauce, lime juice, and pineapple juice will have you craving this as you’re getting it prepared. You and your family and friends are going to love this!

Hawaiian Food

My wife and I travelled to Hawaii back in 2003. It was by far one of the best trips we ever went on (except the flight home – don’t get me started on that, lol!). The beautiful scenery, the flowers, the volcano, and the ocean! It was so beautiful! But one of our favorite thing was definitely the food!

Everywhere we went, there was always awesome food. So, of course, I had to learn to make the thing I had eaten while on the islands. In my opinion, Hawaiian food is the best fusion food ever. There are influences from Asian, American, and local Polynesian cuisines that have been refined and mastered. Without a doubt, it’s some of the best food on the planet!

Sauteed Hawaiian Vegetables

One thing that I found when it comes to Hawaiian food, is the common opinion of Kabobs and pineapples in everything is more of a mainland American idea. There is so much diversity. So, back in 2003 when I wanted to master, or at least learn, how to make Hawaiian food, there was nothing that I could find to help me out. So I stuck with the Asian influence in Hawaiian food – soy sauce, ginger, and garlic.

This bright and vibrant dish has onions, red bell pepper, red cabbage, and green beans. But the real flavor comes from the sauce. That uses soy sauce, rice vinegar, lime juice, and the pineapple juice from the can of pineapple tidbits used in this recipe. The fresh ginger and garlic also help build the base flavor of this dish.

What Ingredients Are in Sauteed Hawaiian Vegetables?

• Red Bell Pepper
• Onion
• Fresh Green Beans
• Red Cabbage
• Coconut Oil
• Fresh Ginger
• Garlic, minced
• Soy Sauce
• Rice Vinegar
• Lime Juice
• Sesame Seeds
• Pineapple Tidbits

Ingredient Notes

Pineapple Tidbits – I use an 8 ounce can of pineapple tidbits in 100% pineapple juice. This way I get just enough pineapple juice for this recipe. If you want to use fresh pineapple pieces, then add 2 tablespoons of pineapple juice.

Cooking Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the red bell pepper, onions, and green beans and season with salt and pepper. Saute for 8-10 minutes until slightly soft.
2. Meanwhile, in a smaller skillet over medium heat, add 1/2 tablespoon of coconut oil. Stir in the red cabbage and season with a pinch of salt. Cook for about 5 minutes, stirring often, and transfer to a plate. (You are now done with the small skillet).
3.  Next, add in the ginger and garlic to the larger skillet in step #1 and cook for about 1 minute.
4. Add the soy sauce, rice vinegar, lime juice and pineapple juice from the can, and cook for another 4-5 minutes. You want to reduce the liquid by half or more.
5. Stir in the red cabbage and pineapple tidbits
6. Stir in the sesame seed and transfer to a serving dish.

What Can I Do with the Leftovers?

Leftovers can be stored in the fridge for 5-7 days. Reheat them on the stove in a skillet fo rbest results.

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Other Amazing Recipes That You’ll Love!

Click on these links for other great recipes that similar to this Hawaiian Pork Tenderloin! Or type in “Hawaiian” in the search bar to find even more recipes!

Coconut Cilantro Rice

Grilled Hawaiian Chicken Thighs

Sweet Hawaiian Fish and Vegetables

Caribbean Salmon with Pineapple Mango Salsa

5 from 2 votes

Print

Sauteed Hawaiian Vegetables

Course Side Dish

Cuisine American, Hawaiian

Keyword bell peppers, ginger, green beans, Hawaiian, pineapple, rice vinegar

Prep Time 10 minutes

Cook Time 5 minutes

Servings 6

Ingredients

• 1 1/2 Tablespoons Coconut Oil
• 1 Red Bell Pepper, sliced
• 1 medium Onion, sliced
• 2 Cups Fresh Green Beans, halved
• 2 Cups Red Cabbage, shredded & rinsed
• 8 ounce can Pineapple Tidbits
• 1 Tablespoon Fresh Ginger, minced
• 2 cloves Garlic, minced
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Lime Juice
• Pineapple Juice from the 8 oz Can of Pineapples
• Salt and Pepper to taste
• 1 Tablespoon Sesame Seeds

Instructions

1. Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the red bell pepper, onions, and green beans and season with salt and pepper. Saute for 8-10 minutes until slightly soft.

2. Meanwhile, in a smaller skillet over medium heat, add 1/2 tablespoon of coconut oil. Stir in the red cabbage and season with a pinch of salt. Cook for about 5 minutes, stirring often, and transfer to a plate. You are now done with the small skillet.

3. Next, add in the ginger and garlic to the larger skillet in step #1 and cook for about 1 minute.

4. Add the soy sauce, rice vinegar, lime juice and pineapple juice from the can, and cook for another 4-5 minutes. You want to reduce the liquid by half or more.

5. Stir in the red cabbage and pineapple tidbits.

6. Stir in the sesame seed and transfer to a serving dish.