Matt's Hawaiian Stir-Fry

Last week, I suggested to Matt that we have some of the sausages we have in the freezer for dinner. He started listing the kinds we had and remembered there was a Hawaiian sausage flavored with pineapple and cherries. He thought it would be good in a stir-fry.

I have to be honest with you this did not turn out exactly as we had planned. The sausages were uncooked, so Matt put them to simmer in a pot with a little water. Well, the skins burst open and they completely fell apart. What we were left with was more of a ground Hawaiian sausage. Luckily, this would work just as well in the stir-fry as slices of sausage.

The sausage itself was really interesting. We picked it up at RJ's Meats last summer. They used a mixture of ham and pork along with the pineapple, cherries and spices. The flavor of the ham really stood out in this sausage, to tell you the true it reminded me a lot of Spam. And really can you get more Hawaiian than Spam?! Mixed with some red pepper, coconut and fresh pineapple, it gave us a little flavor of the tropics during a Minnesota winter.

Matt's Hawaiian Stir-Fry

1 T canola oil
1/2 a red pepper, chopped
4 scallions, sliced
1 1/2 c pineapple cubes
3/4 c cooked white rice (we used jasmine)
6 oz Hawaiian sausage, sliced or crumbled (or use Spam)
2 eggs, whisked
handful of unsweetened coconut flakes

Sauce

2 T soy sauce
2 T oyster sauce
1 clove garlic, minced
1 T hoisin sauce
1 T honey

Mix sauce ingredients together and set aside.

In a wok or large skillet, heat the oil over high heat. Add the onion and pepper. Cook 1 minutes. Add the pineapple. Cook 2 minutes until the pepper is softened and the pineapple starts to brown. Add the rice and sausage. Stir to combine. Pour in the egg and stir until cooked. Add the sauce and coconut. Cook until everything is combined and hot.

2 servings

By the way the left over red pepper, sausage and pineapple made for a great pizza later in the week.

We just added some red sauce and mozzarella.

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