The sausage does the heavy lifting here with its pineapple sauce built right in, so you just need to char it and serve it over rice with a few vegetables to round out the plate. This shelf practically cooks itself.

Serves 2. 25 minutes, 10 at the stove.

About 880 calories a serving, 34 g protein, 154 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/2 cups water to a boil with a pinch of salt. Stir in 3/4 cup rice, reduce to low, cover, and cook until tender, about 18 minutes.
2. While the rice cooks, set a large skillet over medium-high heat. Halve the 2 sausage links lengthwise and lay them cut-side down in the dry pan, searing until the flat side is browned and crispy, about 3 minutes per side. Move the sausage to a plate.
3. Add 1 tablespoon oil to the skillet. Slice 3 ounces snap peas into thin strips and cook over medium-high heat, stirring, for 2 minutes while you chop 2 scallions into 1-inch pieces and add them to the pan. Cook until the vegetables just lose their raw edge, about 1 minute more.3 min
4. Return the sausage to the skillet, nestling it among the vegetables. Pour in 1 cup of the sweet and sour pineapple and bring to a light simmer. Cook for 3 minutes, stirring gently to coat everything in the sauce.3 min
5. Divide the rice between two bowls, top with the sausage and vegetables, and spoon the pineapple sauce over all.

Note Swap the snap peas for cucumber or shredded cabbage if you prefer something fresher. Leftovers keep in the fridge for up to three days; reheat gently in the skillet to avoid drying out the sausage. Serve with hot sauce or soy sauce on the side.