A Hawaiian-style vegan recipe made with Big Franks, pineapple and peppers!
Combine the flavors of pineapple with vegan Big Franks and poblano peppers for a classic and relaxed Hawaiian fusion. With the texture and taste of sausage, Big Franks strips feature in this recipe mixed with vegetables and fruits served over steamed rice. Create this delicious and healthy dish when pining for a sunny beachside, and the perfect meal to enjoy along with it.
- 4 Loma Linda Big Franks (1/2 of 20 oz. can)
- 2 poblano chili peppers (can use bell peppers)
- 1 8.75 oz. can pineapple tidbits (1 cup)
- 2 tbsp brown sugar, packed
- 1 1/2 tbsp corn starch
- 1 1/2 tbsp cider vinegar
- 1 tbsp prepared mustard
- 3/4 cup water
- 2 tbsp vegetable oil
- 2 cups cooked rice
Remove stem, seeds and membranes from poblanos. Cut in 1-inch squares. Cut Loma Linda Big Franks in quarters lengthwise. Then cut them in half crosswise, making strips.
Drain the pineapple tidbits, reserving juice.
In a small bowl or beaker, blend brown sugar, cornstarch, vinegar, and mustard. Add reserved pineapple juice and water, then blend.
In a large skillet over a medium flame, heat the oil and spread evenly. Brown the poblanos and Big Franks strips for about 5 minutes, turning gently once or twice.
Pour in the liquid mixture and stir gently until thickened and bubbly. Cover, reduce heat to low, and simmer 5 minutes.
Add pineapple tidbits and stir through. Serve hot over rice.
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