chipotle chicken sausage with mango pineapple salsa

Today was a fantastic day. Nothing special happened,  I didn’t win the lottery, I didn’t save the world, but I did have a most excellent day.  It was like all the planets aligned, I was at peace at work and home.  You know what I’m talking about, it was just a peacefully, great day. Nothing could ruin it.  I got 20 thousand steps in, that’s ten miles, and I feel good.

And what a way to finish the day, but of course, a little Caribbean inspired goodness. And it was quick and easy to make,  which is always a bonus!



  • 1  12 oz pkg spicy cheddar jack chicken sausage, 4 links cut into 1/4″ slices
  • 1 Tbsp  olive oil
  • 2 Tbsp beef broth
  • 1 15 oz can of mango chunks, drained and rinsed
  • 1 15 oz can of pineapple chunks, drained and rinsed
  • 1 1/2 cups mild salsa
  • 1/2 cup endamame
  • 1 15 oz can black beans, drained and rinsed
  • Jasmine rice, prepared


  1. Prepare rice according to directions on package.
  2. Heat skillet with olive oil over medium-high heat.
  3. Saute sausage for 2 minutes.
  4. Add beef broth and cook 2 more minutes.
  5. Add mango and pineapple, saute for 3-4 minutes.
  6. Add salsa, endamame, and black beans, saute for 2-3 minutes.
  7. Serve over bed of prepared rice.