Dollop
Sheet pan Hawaiian kielbasa
Kielbasa, pineapple and peppers roasted with teriyaki until sticky and caramelized, then piled over rice for a sweet-savory dinner.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.37 a serving
- 690 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 14 oz smoked kielbasa, 1 package
- 1 can canned pineapple chunks, 20 oz chunks, drained
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- ⅓ cup teriyaki sauce, divided
- 2 packages microwave rice pouches
- 1 tsp sesame seeds (optional)
- 2 stalks green onions, sliced (optional)
From your pantry
- 1 tbsp vegetable oil
Each serving has about 690 calories, 20 g protein, 79 g carbs and 35 g fat, and costs about $3.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No green bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the kielbasa into ½-inch coins, cut the peppers and onion into 1-inch pieces, and the pineapple well.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
everything on the pan with the oil and half the teriyaki sauce, then spread it into one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
12 minutes, then stir.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
the rest of the teriyaki over the pan and 6 to 8 minutes more, until the edges are sticky and .
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Timer: 7 min
Heat the rice pouches in the microwave as the packages say.
Spoon the kielbasa and pineapple over the rice, scraping up the sticky sauce from the pan, and top with sesame seeds and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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