- 2 10–ounce packages of Morey’s Pineapple Mango Mahi Mahi, thawed (4 filets total)
- 1 9.5–ounce jar mango fruit spread (or mango jam or mango preserves)
- 2 teaspoons rice vinegar
- 1 tablespoon sherry
- 1 tablespoon soy sauce
- 1 6–ounce can pineapple juice, divided
- 1 cup dry white basmati rice
- 3 tablespoons peanut oil, divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 large sweet onion cut into thick vertical strips, about 2 cups
- 1 large red bell pepper, stemmed, seeded and cut into thick vertical strips, about 1 1/2 cups
- 2 medium carrots, peeled and cut into slices on the bias, about 1 cup
- 1 medium to large zucchini, ends removed and cut into large bite sized pieces, about 2 cups
- 1/2 fresh pineapple, cored and cleaned, cut into bite sized pieces, about 2 cups
- 1 whole mango, stone removed, skinned and cut into bite sized pieces, about 1 cup
- 1/4 cup fresh cilantro chopped plus more for garnish
- 1/4 cup shelled peanuts (raw or roasted) plus more for garnish