Spicy Jalapeno Chicken Sausage with Mango, Pineapple Salsa

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (12 ounce) package al fresco® Spicy Jalapeno chicken sausage, fully cooked, slice on the diagonal 1/4 inch thick
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons dry sherry
• 1 cup fresh mango, 1 inch chunks
• 1 cup fresh pineapple, 1 inch chunks
• 1 1/2 cups fresh salsa
• 1/2 cup prepared fresh/frozen edamame (soybeans)
• 1/2 cup canned black, unsalted soybeans, rinsed
• 3 cups cooked jasmine rice
• 1 tablespoon chopped fresh cilantro

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the sliced sausage and cook, stirring occasionally, for 4 to 5 minutes until lightly browned and heated through to 165°F (74°C).

3. Pour in the dry sherry and simmer for 1 minute, scraping up any browned bits from the pan.

4. Add the mango chunks, pineapple chunks, edamame and black soybeans. Cook over medium heat for 3 to 4 minutes, stirring, until the fruit is warm and the beans are heated through.

5. Stir in the fresh salsa and cook for 1 more minute until warm.

6. Spoon the cooked jasmine rice into serving bowls and top with the sausage and fruit mixture.

7. Sprinkle the chopped cilantro over each serving and serve warm.