Tropical Pineapple Pepper Jack Stir-Fry
A 25-minute stir-fry that balances sweet, salty, and a little spice. The pineapple juice deglazes the pan and turns into a quick sticky sauce — no fancy condiments needed.
Servings 4
Ingredients
- 16 oz Pineapple & Pepper Jack Smoked Sausage sliced into 1/2-inch rounds
- 1 20 oz can pineapple chunks, with juice
- 2 bell peppers mixed colors, sliced
- 1 medium onion sliced
- 2 cups cooked white rice warm
- 2 tablespoon soy sauce or teriyaki sauce
- 1 tablespoon neutral oil
- Optional: sliced scallions sesame seeds
Instructions
- Brown the sausage. Heat the oil in a large skillet or wok over medium-high. Add the sausage, onion, and peppers. Stir-fry 8 minutes, until the sausage is browned and the veggies are tender-crisp.
- Add the pineapple. Pour in the pineapple chunks (juice and all) along with the soy sauce. Cook 5 minutes, stirring, until the sauce reduces and clings to the sausage and veggies.
- Serve. Spoon over warm rice. Garnish with scallions or sesame seeds if you want a little extra.