Sugar Peas,Carrots and Pineapple

This recipe courtesy of The Cowboy Cook Jeff Tracy


  • 1/8 cup olive oil
  • 16 oz sugars snap peas
  • 8 oz peeled baby carrots
  • 8 oz Fresh pineapple chunked
  • ¼ cup White wine I recommend St. Josef’s Oregon Gewurztraminer*
  • Salt, pepper
  • 1 tablespoon chopped garlic


  1. Pre heat pan on medium heat with olive oil. Add peas and carrots stir quickly.
  2. Then add wine and garlic, salt, pepper.
  3. Add pineapple and cover for one minute.

*I like this wine because it has a light fruit flavor. Keeps a smile on the cook.


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