We love a homemade batch of Italian sausage and peppers – the culinary marriage of the sweet and salty is pure comfort food. We also love Hawaiian plate lunches that blend a different palate of flavors into a similar balancing act. It seemed worth our time to tinker with a way to merge the best of both into one dish.
This also makes a great change-up in your revolving menu of sliders for parties. Set a basket of your favorite Hawaiian rolls beside a chafing dish or crockpot and let your guests do the rest.
For a surprisingly good (but totally non-canonical) kick, add chopped roasted jalapenos with the onions and bell peppers.
As with most plate lunch-variety fare, a Hawaiian mac salad is an excellent compliment to this very satisfying bite.
Hawaiian Spam, Peppers, and Onions
3 tablespoons vegetable oil
2 cans Spam, cut in half lengthwise and then into 1/4-inch thick and 1/2-inch wide strips
1 green bell pepper, quartered and sliced
1 orange bell pepper, quartered and sliced
2 medium sweet yellow onions, cut in half and sliced
1 teaspoon sea salt (if available, try using a guava-infused pink salt and seasoning blend)
1/4 teaspoon freshly ground black pepper
1 cup Hawaiian teriyaki sauce (see recipe below or use a store-bought variety)
Cooked white rice
Optional for sliders: King’s Hawaiian rolls
Keep the pan at medium-high heat and add the peppers, onions, salt, and black pepper. Sauté vegetables until they soften and begin to brown, about 10 to 12 minutes.
Add the teriyaki sauce. Stir gently, scraping the bottom of the pan with a wooden spoon. Allow mixture to come to simmer, then add the Spam to the pan and stir gently to combine. Heat until mixture has warmed through, about 5 minutes.
Serve in bowls over rice. Or, if serving as sliders, split the optional Hawaiian rolls in half lengthwise. Top one side of roll with sausage mixture, cover and serve sandwiches immediately.
Hawaiian Teriyaki Sauce
1 cup low-sodium soy sauce
1 cup sugar
1 tablespoon ginger, grated
1 clove garlic, minced
3 green onions, thinly sliced
In a saucepan over medium heat, combine all ingredients. Bring to a boil, then turn heat to low and simmer for 7 to 8 minutes, or until aromatic. Remove from heat and allow to cool.