Honey Ginger Brussels Sprouts & Pineapple Stir Fry

Soy sauce coated veggies, sweet caramelised pineapple, caramelised cashews, sesame seeds and sticky rice stir fry. Great any night of the week, with any veggies you have on hand. 


  • No brussels sprouts? Try with broccoli, cauliflower or pak choi instead. 
  • No pineapple? This recipe can be made with veggies only but we love the addition of sweet pineapple which pairs beautifully with the sauce. 
  • No soy sauce? Use tamari or miso paste instead. 
  • No rice wine vinegar? Use any white vinegar instead. 
  • No hoisin sauce? Try with nut butter instead. 
  • No honey? Use maple syrup instead. 

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 2


200 g Brussels sprouts

200 g Pineapples

150 g Carrot

3 Spring onions

50 g Cashews

150 g Basmati rice

For the sauce:

2 tbsp Soy sauce

2 tbsp Rice wine vinegar

2 tbsp Hoisin sauce

2 tbsp Sesame oil

a pinch of Chilli flakes

2 tbsp Honey

1 tbsp Sesame seeds

2 tbsp Ginger (grated )

2 Garlic cloves (chopped )


  1. Make the sauce: In a mixing bowl, combine all of the sauce ingredients together. 
  2. Cut the veggies: Peel and cut the pineapple into small chunks. Cut the brussels sprouts in half. Cut the carrot into thin slices. Finely chop the spring onions. 
  3. Cook the rice: Rinse the rice under cold water, until the water comes out clear. Tip 150 g of rice into a pan. Add 300 ml water (double the volume of water to rice), plus a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down to as low as possible and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes, and keep cooking for another couple of minutes if it isn’t quite ready, then turn the heat off. 
  4. Caramelise the cashews: Add the cashews to a frying pan over a medium heat. Add 2 tablespoons of the sauce and cook for a few minutes until nicely coated and lightly caramelised. Remove from the pan and set aside. 
  5. Cook the veggies: Add 1 tbsp olive oil (or sesame oil) to the same pan and place over a medium heat. Add the chopped veggies and cook for 6-7 minutes, until the veggies are getting tender but still have a little bite to them. Pour over the sauce, mix well to coat and cook for another 5 minutes. 
  6. To serve: Divide the rice into bowls, top with the veggies and cashews. Enjoy! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.