Rachael Ray Meals in Minutes Hawaiian Sloppy Joe's Recipe

Hawaiian-Style Sloppy Joes with King’s Hawaiian Rolls Recipe

Servings: 6

My mom is Sicilian and would always make us the Italian food that she was used to when we were growing up, that's right, I was the kid who had the stinky sardines at lunch! While she never made me a sloppy joe at home for dinner, I was introduced to them when I would go over to friends’ houses. Seeing what other kids ate at home was eye opening for me.

One of the first cookbooks that I wrote was a children's book called “Cooking Rocks!” and people would often write to me about how much they loved the recipe in it for the sloppy joes. This recipe has a Hawaiian twist on a sloppy joe that reminds me of my time in Hawaii when I went with my mom when I was 17.

Pairs well with Maria's Cobbler.

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

2 tablespoons of vegetable or canola oil
1 large onion, finely chopped
1 red pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
Salt
1 ½ pounds ground pork
12-ounces of fresh pork chorizo
A few grinds of my Asian Style Seasoning or other spice blend of choice
2 cloves garlic, grated or chopped
½ ripe pineapple, peeled, cored and chopped
About 2 tablespoons of Worcestershire
About 2 tablespoons of smoked soy sauce
About 3 tablespoons of apple cider vinegar
8 ounces of tomato sauce
1 ½ cups chicken stock or bone broth
1 package King’s Hawaiian Rolls, split
Chopped pickled jalapeno peppers (mild or hot) or peppadews, to serve

Directions

Heat a deep cast iron skillet with oil over medium high heat, add onions and peppers and season with salt. Soften for a few minutes then add ground pork and chorizo and lightly brown and cook to crumble. Season with a few grinds of Asian Style Seasoning or other spice blend of choice and stir in garlic. Add pineapple and cook until soft, about 3-4 minutes. Then add Worcestershire, smoked soy sauce, apple cider vinegar, tomato sauce and stock or bone broth. Simmer on low until thickened.

Serve on King’s Hawaiian rolls with pickled jalapeno peppers or peppadews.