Smoked sausages, colorful vegetables, and pineapple chunks in a savory-sweet sauce create a Hawaiian-inspired dish to be served over plenty of hot cooked rice.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
527 Calories
Recipe Instructions
Step 1
Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Step 2
Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes.
Step 3
Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice.
Ingredients
2 tablespoons cornstarch
1 tablespoon brown sugar
4 cups water
1 cup beef broth
2 cups white rice
1 large onion, sliced
1 large green bell pepper, cut into 1-inch pieces
12 ounces country-style smoked link sausage
1 cup diagonally sliced celery, 1 inch thick
1 (14 ounce) can whole peeled tomatoes, quartered
1 (8 ounce) can pineapple rings in juice, cubed and juice reserved
