Grilled Hawaiian Sausage and Vegetables is an easy and super flavorful weeknight dinner that is a breeze to make on the grill. Bonus: it can be made into a freezer meal!
I have been absolutely loving easy grilling recipes lately. A few weeks ago I was thinking about how I have a post about making freezer meals for the slow cooker or Instant Pot, but you don’t seem to see many freezer meals for the grill. Since then, I’ve prepped 15 freezer meals that can be made on the grill and this Grilled Hawaiian Sausage and Vegetables is one of them.
This is one of those meals that really isn’t difficult to prep, but making it ahead of time and freezing for when you need a quick dinner the next day is SO convenient! The one thing about this dish is that the zucchini and green beans don’t freeze/thaw super well. To solve that, I simply added them once the sausage and peppers were thawed. The veggies you use are pretty flexible, so this would be a great opportunity to use up whatever veggies you have in the fridge! Asparagus, summer squash, mushrooms, onion, and even cherry tomatoes would all work well!
Andouille Sausage – I used Aidell’s Andouille chicken sausage. It has a pretty good kick to it, which was a nice complement to the sweetness from the pineapple.
Bell Peppers – Red, orange or yellow would work well.
Garlic – fresh garlic is best in this recipe!
Pineapple Juice – I used the juice from canned pineapple, and then used the pineapple in the dish.
This recipe really is so, so easy. To start, combine the pineapple juice, soy sauce, olive oil, brown sugar, and garlic for the marinade.
Combine it with the sausage, pineapple, and vegetables, and then grill. That’s IT! As mentioned, if you want to make it into a freezer meal, simply omit the zucchini and green beans, combine the marinade with the sausage and peppers and place in a freezer bag. Once you’re ready to cook, freeze it overnight to thaw it completely and then add the green beans and zucchini to the mixture. Then cook as directed.
To cook, I use a grill pan. It is pretty essential on a grill for a dish like this with so many pieces. I like THIS one. This just needs 15-20 minutes on the grill to get the veggies softened and slightly charred. I keep the grill closed so it acts like an oven to cook everything. That’s it – serve and enjoy! I served it with some rice and grilled bread because, well, I love my carbs.