I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, April 13, 2024

Pineapple Chicken and Sausage

Traditional sweet and sour sauce is the thing that brings the chicken, sausage, veggies and aromatic pineapple together in this fabulous fakeout takeout!


2 sausages (1/4 lb), I used Toulouse here

2 boneless, skinless chicken thighs (1/2 lb)

1 1/2 cups fresh pineapple, cut in chunks

1 small onion, sliced

2 celery stalks, sliced 1/2-3/4" thick

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

5 mushrooms, halved or thick sliced

2 tsps sesame oil, divided

2 tsps brown sugar

2 tsps lime juice

unsweetened shredded coconut and black sesame seeds to garnish


Sweet and sour sauce:

2/3 cup pineapple (or orange) juice

2 tbsps soya sauce

2 tbsps apple cider vinegar

2 tbsps honey

1 tbsp tomato paste

1 tbsp cornstarch


Begin by cutting the sausages into 1" slices and the chicken into bite size pieces. Toss the meat with 1 tsp sesame oil, brown sugar and lime juice. Line a baking sheet with foil. Spread the meat out on the pan in a single layer and cook in a 375°F oven for 5 minutes.

Prepare the sweet and sour sauce. Whisk the cornstarch, juice and apple cider vinegar together in a pot then add the soya sauce, honey and tomato paste. Cook over medium high heat to thicken, about 3-5 minute. So just about when the meat timer is up the sauce should be ready.

Toss the pineapple, onion, bell peppers, celery and mushrooms with 1 tsp sesame oil and add to the pan. Pour the sauce over everything and toss to coat. Pop back into the oven for 15 minutes.

I made my Chili Oil Rice but you can serve it with any rice you like. Here's the link to mine:


Plate up your rice and Pineapple Chicken and Sausages. Garnish with coconut and black sesame seeds.
Serves 2
Oh, and another way you can serve it is rice bowl style.

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