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Sweet and Sour Brussels Sprouts square

Sweet and Sour Brussels Sprouts

Your favorite takeout meal gets a healthy makeover in this Sweet and Sour Brussels Sprouts recipe. It comes together faster than you can order takeout, too! Makes 3 to 4 servings
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 400 kcal


  • 1 pound brussels sprouts trimmed and cut in half
  • ½ cup pineapple juice (from the can of diced pineapple)
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons tamari
  • 2 tablespoons agave or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon tomato paste
  • ½ teaspoon red pepper flakes
  • 1 teaspoon neutral oil
  • ½ cup diced sweet onion (about half an onion)
  • pinch of sea salt
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 ½ cups diced pineapple (1 14-ounce can)
  • 2 scallions, sliced
  • 4 cups cooked brown rice for serving


  • To blanch the Brussels sprouts, bring a large pot of water to a boil, and have a large bowl of ice water ready. Cook the sprouts in the boiling water for 5 minutes. Remove them from pot with a slotted spoon and place them in the ice water to keep them from cooking. After a few minutes, remove them from the ice water and blot them dry.
  • Whisk together the pineapple juice, garlic, ginger, tamari, agave, rice vinegar, cornstarch, tomato paste, and red pepper flakes. Set aside.
  • Heat the oil in large pan over medium-high heat. Add the onion and a pinch of sea salt. Cook, stirring frequently, for about 5 minutes or until the onion starts to become translucent and fragrant.
  • Add the red and green bell pepper, pineapple, and brussels sprouts to the pan. Cook until the peppers have softened, about 10 more minutes, stirring frequently.
  • Add the sauce to the pan. Gently stir to combine. Cook for about 5 more minutes, until the sauce thickens and is heated throughout. Remove from the heat.
  • Top with sliced scallions. Serve hot with brown rice.


Calories: 400kcal