Italian Sausage Pineapple Stir Fry (Whole30 Compliant)

Italian Sausage Pineapple Stir Fry

Tonight was another one of those “what is thawed and what needs to be used” kind of dinners.  My best grocery buy this week was a fresh pineapple…for $0.77!!!  So really, you can’t beat that, other than having your own pineapple tree…bush…what do they grow on?  Isn’t it a bush thing?  Oh well.

A note about the Whole30 compliance of this recipe:

(1.)  The sausage: you need to READ your labels.  For some crazy reason, they put corn syrup in sausage.  I’ve seen a few compliant brands at Whole Foods…but the easiest way to find it (usually for less expensive too) is to get it from a local farmer.  So, just keep that in mind when on the hunt for your Italian sausage.  Also, if you can only find regular sausage, you can make it pretty Italian tasting by adding some fennel to it.

(2.)  The pineapple is borderline compliant.  While not expressly forbidden, pineapple does have a fair amount of sugar in it.  I used a whole pineapple in the recipe, but each serving only had four or five pineapple chunks…so I guess it’s really not that big of a deal as long as you’re not eating half of the pineapple.  But trust me, the sweetness (and slight tartness) of the pineapple pairs perfectly with the saltiness and spiciness of the sausage.

Italian Sausage Pineapple Stir Fry (Whole30 Compliant)

Serves 2-4

1 Tbsp + 1/2 Tbsp unsalted Kerrygold (or fat of choice)

1 pound hot Italian sausage, sliced

1/2 pound mushrooms, sliced

1 medium onion, cut in wedges

2 bell peppers (I used orange), sliced into strips

1 pineapple, cored, peeled, and cut into chunks


1.- Heat 1 Tbsp Kerrygold in large pan on medium-high heat.  When pan is hot, add mushrooms and saute until browned (3-5 minutes).

2.- Add onions and saute another 3-4 minutes (until starting to soften).  Remove mushroom mixture to bowl and set aside.  Add sausage to the pan and brown well until cooked through (7-10 minutes).  Remove sausage to paper towels and drain.

3.- Melt 1/2 Tbsp Kerrygold in pan.  When hot, add pineapple and bell peppers.  Brown and sprinkle with a pinch of salt.  Once browned, add in everything else and toss to combine.  Remove from heat and serve hot.

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