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  • Grilled Stuffed Pineapple with Sausage, Peppers, Red Onion and Sweet n Sour Poppy Seed Sauce
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    Grilled Stuffed Pineapple with Sausage, Peppers, Red Onion and Sweet n Sour Poppy Seed Sauce


     

    Ingredients:

    For Sweet ‘n Sour Poppy Seed Sauce:

    • 3/4 cup packed dark brown sugar (up to 1 cup if you prefer more sweet than sour)
    • 3 TBSP. cornstarch
    • 1 6-oz. can pineapple orange juice (or regular pineapple)
    • 1/3 cup apple cider vinegar
    • 1 TBSP. soy sauce, regular or low-sodium
    • 1/2 TSP. poppy seeds

    Other ingredients:

    • 1 package Premio Hot Italian Sausage
    • 2 fresh pineapples
    • 2 large green bell peppers, diced
    • 2 large red bell peppers, diced
    • 1/2 large red onion, diced or cut into wedges (or sweet Vidalia onion)
    How to make Grilled Stuffed Pineapple with Sausage, Peppers, Red Onion and Sweet ‘n Sour Poppy Seed Sauce:

    1. In a small saucepan, on grill, combine dark brown sugar and cornstarch; stir in juice, vinegar and soy sauce.
    2. Over medium heat, heat mixture until boiling, thickened, dark and clear-ish (not cloudy), stirring constantly.
    3. Remove from heat once it begins boiling; stir in poppy seeds, cover and set aside.
    4. Cut up veggies and thread onto skewers; place on medium-hot grill, alongside sausages, and grill until both sausage and veggies are done, with lid closed, turning every now and again (sausages take about 20-30 minutes, while veggies take 10-15 minutes).
    5. Cut pineapples in half, through the stem; slice the cores across at the top and bottom within a ½-inch from outside.
    6. Remove insides by running a knife around the edges; scrape out remaining pineapple with spoon.
    7. Slice sausages at an angle, toss with pineapple chunks and grilled veggies and pile into pineapple halves.
    8. Spoon sweet ‘n sour sauce over each.  Place onto foil covered grill, close lid and grill at medium heat (350 degrees) for 15 minutes or until sizzling and heated through; serve hot or at room temperature.

    Submitted by: Kelly W.

    Summer 2013 Grilling Recipe Contest
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