Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa

Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa

al fresco all natural 0

"Spicy Jalapeno Chicken Sausage, mango, and pineapple salsa is served over cilantro rice for this island-inspired dinner."

Ingredients 15 m {{adjustedServings}} servings 542 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 94.8g
  • 31%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat a 12 inch skillet with olive oil over high heat. Quickly saute the jalapeno sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
  2. Mix the chopped cilantro with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.
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Reviews 27

  1. 40 Ratings


This recipe was excellent! I bought some fresh jalapeno chicken sausage from a local market and was looking for something different to cook for dinner...I found this recipe and was not disappointed! Everything tasted so fresh and was so easy to put together. I served this with couscous instead of rice just based on personal preference. It would have been great with rice as well! This was a very filling meal! I served it with grilled vegetables. The mango and pineapple tasted amazing! Not too sweet, not too overpowering! Love love LOVED this and will be making it again! Can't wait for my leftovers tomorrow!


I make this recipe once a week! I cut down the salsa to 1 cup simply because i prefer a "thicker" sauce and i add a few extra edamamme! This recipe is fantastic with the al fresco Chipotle Chorizo Chicken Sausage - DELICIOUS!!


So glad to see this recipe on this site. Now I can save it to my recipe box and not have to search the al fresco site for it. I have made this a few times and we just LOVE it! I don't add the edamame because we don't like it but I bet it works just fine here. I wouldn't change a thing otherwise! Perfect-spicy AND sweet! Update- ok, so I've started using the edamame and its pretty good in this. I do recommend doubling the sherry because, hey, why not! It makes just that much more "sauce". Yum Yum yummm!