2bell peppers – red and greenor whatever colors you want
⅓cuphoney
⅓cupapple cider vinegar
⅓cuptomato puree
1clovegarlicminced
1tspfresh ginger
2TBSPOlive Oil
Instructions
In a large sautee pan, heat the olive oil over medium high heat.
Add the onion slices and sear for a few minutes until they start to caramelize.
Add the pepper chunks and cook, stirring occasionally, until they start to soften, about 3-5 minutes. Remove from pan and set aside.
Add in the garlic and the sliced kielbasa and cook until the kielbasa is warm and starting to turn brown on the sides.
In a small bowl, stir together the honey, apple cider vinegar, tomato puree and minced ginger.
Add the sauce and the pineapple to the pan and cook, stirring occasionally, until the sauce is thickened.
Serve with rice.
Notes
The produce can be sliced and kept in an air-tigh container in the fridge for up to 3 days before cooking.The kielbsasa can be sliced and kept in an air-tight container in the fridge for up to 1 day before cooking.The sauce can be mixed and stored in the fridge for up to 1 day before cooking.Serve with rice, quinoa, or rice noodles.