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Hawaiian Sweet-Sour-Hot Vegan Franks

Hawaiian Sweet-Sour-Hot Vegan FranksWorthington Loma Linda Big Franks are used in this recipe, and their flavor closely parallels a pork or “Spam” version that is common in Hawaiian dishes. With a slight kick from the poblanos, this is delicious!

Serves 2-3.


  • 2 poblano chili peppersor use bell peppers
  • 4 Worthington Loma Linda Big Franks (1/2 of 20 oz can)
  • 1-8.75 oz can pineapple tidbits (1 cup)
  • 2 Tbsp brown sugar, packed
  • 1 1/2 Tbsp corn starch
  • 1 1/2 Tbsp cider vinegar
  • 1 Tbsp prepared mustard
  • 3/4 c water
  • 2 Tbsp vegetable oil
  • 2 c cooked rice


  1. Remove stem, seeds and membranes from poblanos. Cut in 1 inch squares. Cut Big Franks in quarters lengthwise. Then cut them in half crosswise, making strips.
  2. Drain the pineapple tidbits, reserving juice.
  3. In a small bowl or beaker, blend brown sugar, corn starch, vinegar, and mustard. Add reserved pineapple juice and water; blend.
  4. In a large skillet over a medium flame, heat the oil and spread evenly. Brown the poblanos and Big Franks strips for about 5 minutes, turning gently once or twice.
  5. Pour in the liquid mixture and stir gently until thickened and bubbly. Cover, Reduce heat to low, and simmer 5 minutes.
  6. Add pineapple tidbits and stir through. Serve hot over rice.

* I have used Worthington Loma Linda vegetarian products for many years, and I love them. Recently, I received samples of the newest Worthington Loma Linda products from Atlantic Natural Foods, and in the interest of full disclosure, I have used them in this recipe.

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