Coconut Milk Stir-Fry with Pineapple and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pan dish with tender vegetables in creamy coconut milk, balanced by sweet pineapple and colorful bell peppers. This southeast asian-inspired one pot (vegetarian) ready in about 22 minutes pairs coconut milk, bell peppers, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 15 min Cook: 7 min Serves 2 Southeast Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering, then add 1/4 cup sliced red onion and 2 minced garlic cloves, cooking for 1 minute until fragrant.
  2. Step 2: Add 1/2 cup thinly sliced bell peppers and 1/2 cup diced pineapple to the skillet, stir-frying for 3 minutes until vegetables are tender-crisp.
  3. Step 3: Pour in 1/2 cup coconut milk and 1/2 tsp soy sauce, stirring constantly until the sauce thickens and coats the vegetables, about 2 minutes, then stir in 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Coconut Milk Stir-Fry with Pineapple and Bell Peppers take to make?

Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Milk Stir-Fry with Pineapple and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Coconut Milk Stir-Fry with Pineapple and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Milk Stir-Fry with Pineapple and Bell Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Milk Stir-Fry with Pineapple and Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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