A ready-seasoned bratwurst with built-in pineapple and teriyaki flavor, sliced and glazed to a lacquer over rice. This shelf does the work; you just apply heat and stir. A complete dinner in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 760 calories a serving, 16 g protein, 121 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 3/4 cup rice in a pot with 1 1/2 cups water and a pinch of salt, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until water is absorbed.15 min
2. While rice cooks, open one package of pineapple teriyaki bratwurst and slice each sausage into 1/4-inch coins. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering.
3. Add the bratwurst coins to the skillet and cook without stirring for 2 minutes, then stir and cook for another 3 to 4 minutes until caramelized at the edges. Pour in the pineapple teriyaki sauce from the package.5 min
4. Bring the sauce to a simmer and cook for 2 minutes, stirring often, until it coats the sausage in a glaze. Taste and adjust salt if needed.2 min
5. Divide rice between two bowls and spoon the bratwurst and glaze over the top.

Note Swap fresh pineapple chunks for the bratwurst if you want a vegetable-forward version. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with a bright salad or steamed greens on the side to cut the sweetness.