Go Back
Print
Sauteed Hawaiian Vegetables

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.