Time
35 min
Serving
6 persons
Calories
450
I made this up one day when I couldn't find a recipe anywhere with these ingredients. So I kind of threw it together on a whim. Sugar can be adjusted for sweetness, and if the sauce gets a bit thicker than desired I suggest adding a little chicken broth as it's thickening. Serve immediately over rice.
Ingredients
- vegetable oil: 1 Tbsp (to taste)
- Polish sausage: 1 pack (to taste, 16 ounce pack, cut into 1-inch squares)
- onion: 1 piece (sliced)
- green bell pepper: 1 piece (cut into 1-inch squares)
- pineapple - peeled, cored, and cut into chunks: 0.75 piece (fresh)
- cornstarch: 2 Tbsp
- pineapple juice: 0.5 cup (to taste)
- packed brown sugar: 0.33333 cup (to taste)
- cider vinegar: 2 Tbsp
- soy sauce: 2 Tbsp
- garlic: 2 tsp (minced)
Metric Conversion
Stages of cooking
-
Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more.
-
Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.
