“Hawaiian” Smoked Sausage and Rice

Here are the key players in this dish:

Saute sliced smoked sausage in a large saucepan until just starting to brown.  I use one whole package of Eckrich Smoked Sausage, which contains two large links.  You can use whatever brand your family likes best!

Add in:

green bell pepper, cored and cut into chunks or slivers

onion, cut into chunks or slivers

1 peeled garlic clove, finely minced

can chunk pineapple or a couple of cups of chopped fresh pineapple

A pinch of red pepper flakes (optional)



Saute until veggies are the doneness you prefer … some like a little crunch while others prefer them to be cooked until completely tender.  Splashes of pineapple juice or water may be needed during cooking to prevent sticking and to create a bit of a “sauce.”  But, I find that cooking this with a lid on pretty much retains the moisture in the dish.

Serve over rice when done!  Garnish with some chopped green onions.  Delish!



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