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Wednesday, June 8, 2016

Pineapple Brat Stir Fry

Photos courtesy of the Cooking Corner.
   There's a local butcher shop that puts together some of their own flavored brats. They have not only chili-cheese and jalapeno-cheese but also Hawaiian brats. A friend of ours recommended the Hawaiian ones a while back, so we gave them a try. The hubby thought they were alright, but not really a big deal. He suggested putting them with something pineapple.
   I took his suggestion and made a stir fry out these brats with some sliced veggies and served them over rice. Soy sauce was optional, but a nice touch. It was very easy and full of flavor.

Pineapple Brat Stir Fry
1 lb. pkg. Hawaiian bratwurst
1 medium onion, sliced thin
1 green bell pepper, sliced
1 red or orange bell pepper, sliced
2 cloves garlic, chopped
1 can pineapple chunks, drained but reserving 1/3 cup juice
sprinkle of Kosher salt
1/2 cup rum
(optional)
1 T. olive oil
soy sauce (optional)
1 cup cooked rice

In medium skillet with lid, cook brats in oil, turning frequently until browned on all sides. Remove to plate and set aside.


Add peppers and onions to skillet, sprinkle lightly with salt, cooking over medium heat for 8 - 10 minutes until tender. Add garlic and cook 2 minutes more. Pour rum into skillet to deglaze. Reduce heat, add pineapple and simmer for about 10 minutes.

Return brats to skillet. Add reserved pineapple juice if needed to keep food from sticking to pan or boiling dry.

Simmer for 7 minutes or so just to warm meat back up. Serve over cooked rice. Top with soy sauce if desired. 



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