clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

hapa fried rice with grilled pineapple, portuguese sausage & salsa verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


a delicious hawaiian-inspired fried rice packed with grilled chicken, pineapple, jalapeños & spicy portuguese sausage that all come together to create the perfect balance of rich, smoky, sweet & spicy bowl. top this hapa fried rice off with a squeeze of lime & some sliced avocado & you’ll for sure be hooked on this quick, flavorful for the rest of summer.


  • 1 C uncooked basmati rice
  • 2 bell peppers
  • 2 jalapeño peppers
  • 1 pineapple
  • 1 medium red onion
  • 10 oz link Portuguese sausage, or 1/2 lb fresh Spanish chorizo
  • 1 lb chicken breast
  • 1 tbsp coconut oil
  • 2 C salsa verde
  • cilantro, lime, & avocado for serving


  1. Preheat your grill to medium heat.
  2. Cook 1 C basmati rice in a rice cooker or on the stove top per instructions on the package – I always cook 1 C rice in 2 C water & it comes out perfectly every time.
  3. While rice is cooking, prep your peppers & pineapple for the grill. Destem & deseed the bell peppers & cut into thirds or quarters. Cut the jalapeños in half down the middle & destem & deseed to your liking. I like pretty moderate heat, so I leave stems & seeds in 1 pepper. Core & cut the pineapple into large spears. You want all pieces of pepper & pineapple to be big enough to sit on the grill grates without falling through.
  4. Dice 1 red onion & set aside.
  5. Grill the peppers & pineapple over medium heat until
  6. Gill the Portuguese sausage & chicken breast over medium heat until cooked through, about 6 minutes per side.
  7. Once cool enough to handle, remove skin from peppers & chop the grilled pineapple & peppers into small dice.
  8. In a large skillet, sweat onions in coconut oil until soft and transluscent. Salt & pepper to taste.
  9. Add peppers, rice, & salsa verde to skillet & heat through, stirring often to prevent the rice from sticking to the pan.
  10. Add sausage, chicken, & grilled pineapple to skillet just long enough to heat through.
  11. Serve in bowls with sliced avocado & top with a squeeze of lime juice & a handful of cilantro.


  • Serving Size: 5