Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

Several culinary cultures have had an influence on the Hawaiian Islands.

It started with the Polynesian’s migration to the islands around 400 A.D.

The Polynesian cuisine offers a wide variety of specialities, mostly based on seafood and exotic fruit.

But the food culture took a dramatic turn around the mid-19th century.

Culinary Influence On Hawaii

Culinary influences came to the islands first with the Chinese around 1852.

They brought Dim sum, stir-fry, dumplings, sweet and sour dishes along with long grain rice.

Dim Sum

The Japanese arrived to the islands around 1868. The Japanese are considered to have the most influence on Hawaiian cuisine.

The foods the Japanese brought was sashimi, tofu, bentos, shave ice just to mention a few.

Next came the Portuguese arrived in 1878. With them they brought Portuguese sausage, now a breakfast staple, as well as sweet bread.

Portuguese Sausage – An island favorite found on every breakfast table

The Puerto Rican’s arrived around the 1900’s. Bring with them dishes that included pastele stew, honto (gandule – pigeon peas) rice, and panadejas or empanadas.

Hawaii’s favorite foods were brought by the Korean’s in 1902, which includes kimchi (tangy cabbage condiment), and Korean fried chicken.

Spicy Korean Fried Chicken

In 1916 came pancit (rice noodles), papaya chicken, and lumpia or spring rolls with the arrival of the Filipino’s.

After World War II, there was a large American military presence in Hawaii.

The US government needed to feed a lot of soldiers everyday, but it was extremely difficult to get fresh meat out to Hawaii.

Spam Fills The Hawaiian Pantries

So, the soldiers ended up being fed a lot of SPAM, which is cheap and non-perishable.

So much SPAM was sent, that the soldiers gave the cans to be sold in the markets. The rest is history, as Hawaiian’s love SPAM.

Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

Hawaiian Style Pineapple & Spicy Mango Chicken Sausage

1 12 ounce Spicy Mango with Jalapeño Chicken sausage, cut into rings about 1 inch thick

2 tablespoons olive oil

1/2 large white onion, diced

1 large red sweet pepper, diced

2 large garlic cloves, minced

1 inch fresh ginger, grated (about 1 1/2 tsp.)

1/4 teaspoon black pepper

1 tablespoon cornstarch

1/3 cup soy sauce

juice of 1 lime

1/2 cup pineapple juice

1 1/2 tablespoon honey

1 pound pineapple chunks (if using canned, drain)

1/4 cup cilantro, chopped

brown rice or white rice, cooked

red pepper flakes, optional

In a large skillet over medium-high heat, add oil, onions, and sweet peppers and sauté for 5 minutes. Add garlic, ginger, and pepper and cook for 1 more minute.

Add chicken sausage and continue to cook for 3 more minutes.

Mix the cornstarch and soy sauce in a small bowl then add to the pan, along with lime juice, pineapple juice, and honey. Stir in and sauté for 2-3 minutes until sauce is thickened to your liking.

Fold in pineapple chunks, cilantro, and red pepper flakes (if using) and cook for another 2 minutes.

Serve with brown or white rice.

Hawaiian style food is delicious. You need to make this Hawaiian Fried Rice.

More Deliciously Yummy Recipes

One Skillet Chicken Sausage & Pasta – gluten-free

This amazing deliciously yummy gluten-free creamy cheesy pasta dish comes together in less than 30 minutes in just one skillet. And even the pasta gets cooked right in the pan.

Other than a cutting board for some prep work, only a single skillet ends up in the kitchen sink.

Oh, did we say this is a comforting pasta dish on your dinner table in less than 30 minutes!

For Those Who Love One Skillet Meals

Cheesy Ground Beef Pasta Skillet – Gluten-free

One Skillet Chicken Sausage & Pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 (12.8-ounce) package smoked chicken sausage, thinly sliced

For this one skillet chicken sausage dish we use the Chef Bruce aidells brand. You can also use all natural al fresco chicken sausage.

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 cup milk

8 ounces penne pasta, gluten-free

Kosher salt and freshly ground black pepper, to taste

1 cup shredded white Sharp Cheddar cheese

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste.

Bring to a boil, cover, reduce heat and simmer until pasta is cooked through, about 7-10 minutes. *See Note Below

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Remove lid and mix melted cheese with pasta.

Plate and serve.

* When using a gluten-free pasta and especially a plant based pasta (made from beans, lentils or legumes) the required time to boil in water is less time (7-10 minutes) than a wheat based pasta with gluten (12-14 or more minutes). Boiling a plant based pasta beyond 10 minutes will only make for a mushy pasta.

If this Chicken Sausage meal sounds delicious, then you’ll love making….

More Deliciously Yummy Recipes

Ranch Spinach Pasta Salad with Chicken Sausage

Ranch Spinach Pasta Salad with Chicken Sausage

Spinach is among one of the world’s healthiest vegetables. It is part of a class called cruciferous which is a vegetable rich in vitamins and minerals, and also contains concentrated health-promoting phyto-nutrients such as beta-carotene, lutein, zeaxanthin and flavonoids which provides powerful antioxidant protection.These antioxidants are good to find and expel the toxins we are exposed too on a daily bases.

Spinach as a cruciferous vegetable can find cancerous cells and expel them from the body.  To have this protection requires 4 servings per week. To have the same protection from any other vegetable would require 10 servings per day.

The chicken sausage we use in this recipe is minimally processed. It’s all natural and no preservatives added. In my opinion, it is the best chicken sausage I have had. The chicken sausage is pre-cooked and sold with four large links. Though I have found it uncooked in some stores packaged with 5 large links.

To get a coupon and find a store near you that sells the sausage link here to the Al Fresco web-site.

Here is our featured recipe:

Ranch Spinach Pasta Salad with Chicken Sausage

7 oz. vegetable spiral pasta

1 tsp. Cajun spice~

½ cup Greek yogurt

1 tbsp. lemon juice

2 tbsp. chopped fresh basil (see note)

2 cups baby spinach

½ cup chopped yellow bell pepper

¾ cup grape tomatoes, halved

½ cup carrots, cut julienne style

½ cup cucumber, diced

½ package Al Fresco Chicken Sausage Apple and Real Vermont Maple Syrup (2 links, remove casing, if using raw bought sausage cook according to package instructions).

Cook pasta according to package instructions. Drain and set aside.

In a medium bowl; mix seasonings, yogurt, basil and lemon juice.

In a large bowl mix in pasta, sausage (option if using pre-cooked sausage: heat sausage in a skillet over medium heat) and other remaining ingredients; stir in prepared dressing until well coated.

Plate and serve.


~substitute 1 tbsp. Lemon herb

Note: Tear the basil by hand. Chopping basil or using kitchen shears will only case the leaf to turn brown.


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