Hot dogs are the unsung heroes of dinnertime, and here’s another recipe that proves it! Toss pineapple pieces, bits of bell pepper and sliced hot dogs in a homemade sweet and sour sauce, then serve over rice for a dinner that’s fast, cheap and supremely satisfying.MORE+LESS-
can (20 oz) pineapple chunks in juice
cup packed brown sugar
tablespoons apple cider vinegar
teaspoon garlic powder
tablespoon vegetable oil
package (16 oz) hot dogs, sliced on the diagonal into 1 1/2-inch pieces
large green bell pepper, cut into 1-inch cubes (about 1 cup)
large red bell pepper, cut into 1-inch cubes (about 1 cup)
cups hot cooked white rice
Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet.
Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.
In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice.
- Store leftovers in airtight container in refrigerator up to 2 days.
- Use instant rice to make this meal quick and easy.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.