This is a super simple, sweet, high protein dish that Nikki loves! We serve it over brown rice. The picture looks a little different than the dish usually looks because I was out of toasted sesame seeds, so we used Eden Organic Seaweed Gomasio instead. We also would normally use whole baby corn, it's the only kind I've ever seen in the stores, but a friend gave us a whole case of this sliced baby corn and I love it. They look like cute little yellow flowers!
1 20 oz. can of pineapple chunks in juice
1 Bag (12 oz. more or less) of shelled edemame
1 8 oz. can of baby corn
¼ c San J Teriyaki Sauce (it's gluten free)
1 T Sesame oil
2 T Rice vinegar
2 T Dark brown sugar
1 T Toasted sesame seeds
Bring pineapple juice and chunks to a boil. Boil over med-high heat for about 10 minutes, adding a little water if needed. Add edemame and corn, boil for another 3 minutes. Mix together teriyaki sauce, sesame oil, vinegar, and brown sugar. Pour the mix over the veggies, Stir and boil until thickened into a thin syrup. Remove from heat and toss in the toasted sesame seeds, or just sprinkle them on top. Serve over rice or rice noodles if desired.