Chef Wendell: Spicy Thai pineapple stir-fry

INDIANAPOLIS (WISH) – Everyone enjoys juicy, sweet and nutritious fresh pineapple. Fresh pineapple can be used in everything from fruit salad to stir-fries. Here’s one delicious and healthy that incorporates the versatile fruit pineapple.Spicy Thai pineapple stir-fry

1 tbsp. peanut oil

1 tsp. minced garlic

1 tsp. minced ginger

1 red chili pepper, chopped (to taste)

½ each red and green bell pepper, cut into 1/2-inch cubes)

1 cup broccoli florets

Snow peas, a handful trimmed and cut

¼ cup peanuts

1 cup pineapple chunks (fresh)

1/2 cup sweet chili sauce (Siracha works too)

cilantro leaves (for garnish)

Cooked Basmati Rice

Ground flax seed or chia

• Wash and prepare all the veggies, garlic and ginger.

• Cut the top and bottom off a fresh pineapple. On a clean flat surface, use a serrated knife to cut down the side and remove outer layer.

• Remove the core (blend in a smoothie); then chop the rest into 1 inch cubes.

• In a sauté’ pan over medium heat, add the oil and then add the garlic, ginger, and hot pepper.

• Simmer for two minutes to release flavors.

• Now add the peppers, snow peas, broccoli and pineapple cubes.

• Turn up heat and stir fry two minutes. Not too long.

• Turn off heat.

• Add the chili sauce and ground flax / chia seed; gently mix.

• Plate over a 1 cup mound of Basmati rice. (Not instant!)

• Garnish with peanuts and cilantro leaves.