Teriyaki-Chili Kielbasa with Pineapple
The sauce for this quick and easy entrée is quite spicy, but you can lower the heat by reducing the chili sauce and increasing the other ingredients in the sauce. Serve with fresh pineapple slices to cleanse the palate between bites.
- 2 1/4 cups diced fresh pineapple, divided
- 1/4 cup chili garlic sauce
- 2 tablespoons light soy sauce
- 1 tablespoon honey
- 1 package Prairie Grove Farms Smoked Uncured Kielbasa, sliced 1/2-inch thick (4 links)
- Minced fresh chives, for garnish (optional)
- 1 cup jasmine rice, cooked according to package directions
- Preheat oven to 375 degrees.
- Combine 1/4 cup of the pineapple with the chili sauce, soy sauce, and honey in the blender and puree to create the sauce.
- Toss the remaining pineapple with the sliced kielbasa in a medium bowl and add the sauce. Toss gently to coat the pineapple and kielbasa evenly, and then spread everything onto a baking sheet lined with parchment paper or a silicone baking liner (to prevent sticking).
- Bake until heated through and bubbly, about 20 minutes. Serve over jasmine rice and garnish with chives.
- If you use sweet Thai chili sauce in place of the chili garlic sauce, you may omit the honey.
- Nutrition Facts (including rice)
- Calories: 508,Total Fat: 23.1g, Saturated Fat: 8g, Trans Fat: 0g, Cholesterol: 55mg, Sodium: 1558mg, Carbohydrate: 58.9g, Dietary Fiber: 1.2g, Sugars: 12.4g, Protein: 16g, Vitamin A: 8%, Vitamin C: 60%, Calcium: 3%, Iron: 6%