Step 1

In a large nonstick pan, heat oil over medium-high.

Step 2

Add in the onion, bell pepper, carrots, and snap peas. Cook, stirring frequently, for about 3 minutes

Step 3

Toss in the ginger, garlic, curry powder, red pepper flakes, and salt and pepper to taste. Continue to cook for another 1-2 minutes until vegetables are crisp-tender.

Step 4

In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks and coconut milk to the pan. Cook for 1 minute or until thickened; stir gently.

Step 5

Spoon vegetables over cooked rice and serve right away.