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1
Start Rice in a pot or Rice Cooker (I sometimes add a drizzle of pineapple juice in - but not too much or the sugars will burn) according to package directions.
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2
In a large skillet pour a few tablespoons of oil.
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3
Add red pepper flakes to taste - I add about a full teaspoon.
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4
Add garlic salt to taste - this depends how salty the keilbasa is that you are using.
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5
Turn the stove on low and allow the oil to warm.
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6
Chop your keilbasa or polish sausage or whatever meat you are using into bite sized pieces (again we love Adelle chicken sausages like sundried tomatoe and artichoke heart).
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7
Add it to the oil and turn up the heat.
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8
Add a bag of frozen brussel sprouts or halved fresh brussel sprouts once your sausage has browned.
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9
Once the brussel sprouts are also browned, add a chopped onion and some rough chopped garlic and turn the heat down.
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10
When your onions are just getting soft, add most of the juice from the can of pineapple and about 1/4 c of brown sugar or substitute.
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11
Allow this mixture to simmer for about 20 minutes.
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12
Stir every once in a while to prevent the sugar from burning.
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13
Mix some corn starch in a little (1/2 cup or so) bowl of water and mix well then stir into the mixture in the pan and stir well.
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14
This will thicken the sauce.
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15
Add in the pineapple pieces and cook an additional 5-10 minutes.
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16
Serve over your yummy rice!
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17
Sweet, spicy and savory.
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18
And cheap!
