A Hawaiian-style vegan recipe made with Big Franks, pineapple and peppers!
4 4 Loma Linda Big Franks (1/2 of 20 oz. can)
2 poblano chili peppers or use bell peppers
1 8.75 oz. can pineapple tidbits (1 cup)
2 tbsp brown sugar, packed
1 1/2 tbsp corn starch
1 1/2 tbsp cider vinegar
1 tbsp prepared mustard
3/4 cup water
2 tbsp vegetable oil
2 cups cooked rice
Remove stem, seeds and membranes from poblanos. Cut in 1inch squares. Cut Loma Linda Big Franks in quarters lengthwise. Then cut them in half crosswise, making strips.
Drain the pineapple tidbits, reserving juice.
In a small bowl or beaker, blend brown sugar, cornstarch, vinegar, and mustard. Add reserved pineapple juice and water; blend.
In a large skillet over a medium flame, heat the oil and spread evenly. Brown the poblanos and Loma Linda Big Franks strips for about 5 minutes, turning gently once or twice.
Pour in the liquid mixture and stir gently until thickened and bubbly. Cover, Reduce heat to low, and simmer 5 minutes.
Add pineapple tidbits and stir through. Serve hot over rice.