Smooth Pineapple Sweet & Sour Sausage Stir-Fry

A rich, savoury-sweet stir-fry with a blitzed pineapple sauce that coats every slice of sausage and vegetable evenly.

Prep: 15 min | Cook: 20 min | Active: 22–26 min | Servings: 4

Timeline

gantt
    title Cooking Timeline (serving at 19:00)
    dateFormat  HH:mm
    axisFormat  %H:%M

    1. Blitz the Pineapple & Whisk the Sauce :s1, 18:34, 5m
    2. Brown the Sausages :s2, 18:39, 10m
    3. Sauté the Firm Vegetables :s3, 18:49, 5m
    4. Add Mushrooms, Broccoli & Garlic :s4, 18:54, 3m
    5. Simmer with Sauce & Bok Choi :s5, 18:57, 3m

Ingredients

  • Base & Meat:
    • 8 good-quality sausages (sliced into bite-sized coins)
    • 1 tin pineapple chunks in juice (chunks AND juice blitzed smooth)
    • 1 tbsp cooking oil
  • Vegetable Mix:
    • 1 onion (sliced)
    • 1-2 bell peppers (sliced)
    • 1 carrot (sliced into thin coins or matchsticks)
    • 150g mushrooms (quartered or sliced)
    • 100g tenderstem broccoli (halved lengthwise)
    • 2 heads bok choi (stems sliced, leaves left large)
    • 2 cloves garlic (minced)
  • Smooth Sweet & Sour Sauce:
    • Blitzed pineapple puree (from the entire tin)
    • 2 tbsp tomato puree (tomato paste)
    • 2 tbsp soy sauce
    • 2.5 tbsp apple cider vinegar (or white vinegar)
    • 2 tbsp brown sugar or honey (adjust slightly to taste)
    • 1 tbsp cornstarch (slurried in 2 tbsp cold water)

Steps

  1. Blitz the Pineapple & Whisk the Sauce (5 min)

    Start: T-26 to T-22 min before serving

Pour the entire contents of the pineapple tin (both fruit and juice) into a blender or food processor and blitz until completely smooth. In a bowl, whisk the pineapple puree together with the tomato puree, soy sauce, vinegar, and brown sugar until combined.

  1. Brown the Sausages (8–10 min)

    Start: T-21 to T-17 min before serving

Heat the oil in a large wok or deep skillet over medium-high heat. Add the sausages and cook until browned on all sides and cooked through. Remove them from the pan, slice diagonally into bite-sized coins, and set aside.

  1. Sauté the Firm Vegetables (4–5 min)

    Start: T-11 to T-9 min before serving

In the same pan using the residual juices, toss in the carrots, onions, and bell peppers. Stir-fry over medium-high heat until the carrots start to soften slightly while keeping their crunch.

  1. Add Mushrooms, Broccoli & Garlic (3 min)

    Start: T-6 to T-5 min before serving

Add the tenderstem broccoli, mushrooms, and minced garlic to the pan. Toss continuously for another 3 minutes so the broccoli warms through and the mushrooms take on a bit of color.

  1. Simmer with Sauce & Bok Choi (2–3 min)

    Start: T-3 to T-2 min before serving

Pour the whisked pineapple sauce and sliced sausages back into the pan. Stir in the bok choi stems and leaves. Pour in the cornstarch slurry and stir continuously—the sauce will quickly thicken into a glossy, sticky glaze. As soon as the bok choi leaves wilt, remove from heat.

Pro Tip

Serve hot immediately over a bed of steamed jasmine rice or noodles.