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Hawaiian Smoked Sausage

Hawaiian Smoked Sausage

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m


Sausage, bell pepper, and onion are simmered in a sweet-sour sauce of ginger, soy, and apricot preserves, then finished with fresh chunks of pineapple and served over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 721 kcal
  • 36%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1936 mg
  • 77%

Based on a 2,000 calorie diet


  1. Add vegetable oil to 10-inch skillet and heat over medium heat. Cook and stir sliced sausage, green pepper, onion and tomatoes 5 to 10 minutes, until sausage is heated through and vegetables begin to soften.
  2. Combine cornstarch, ginger, vinegar, soy sauce and apricot preserves; stir into sausage mixture. Stir until mixture is bubbly and sauce begins to thicken.
  3. Add two cups of drained pineapple chunks. Reduce heat to low and stir until pineapple is heated through. Serve over cooked rice.
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Reminds me of a dish my mother made when I was a kid. It was good then and now. My grand kids like this, too. I made a couple of changes to suit my family's tastes. Used less ginger and less apricot preserves in the sauce. Also, I sauteed the sausage first and used the leftover grease from it in the skillet to cook the vegetables, as I find most smoked sausage is rather greasy. I drained the sausage on paper towels before adding it back in to the vegetables and sauce.




Great recipe! One of my husband's new favorite dinners. I didn't use the crisco or tomatoes, but followed everything else and loved it! Tastes great over white rice. This one goes in my book! Thanks!

Hanny Manny

Hanny Manny


Sauteed the vegetables and sausage in a little extra virgin olive oil. Used fresh grated ginger and homemade blackberry jam instead of apricot jam. I'm sure apricot jam would taste good too but I wanted to use what I had on hand. The dish could have used a touch more vinegar to cut through the sweetness, but all in all it was a great dish. Served over rice.

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