Pineapple Glazed Brussel Sprouts

Everyday I'm Brusselin'

Sweet and Tangy!

We are huge fans of Brussel Sprouts, which is kind of funny given that I didn’t even like them until a few years ago.  But now I can’t get enough of them and am making up for lost time.  And my son loves them too.  Our favorite way to enjoy Brussel Sprouts is to just roast them with avocado or olive oil, salt and pepper but recently we’ve been experimenting with other simple ways to dress them up.

Served with this simple pineapple glaze inspired by a local restaurant, the Brussel Sprouts are amazing!  The glaze is just reduced pineapple juice with a touch of gluten-free tamari and crushed red pepper flakes so it is sweet and tangy, and super yummy!

Scroll down to see the recipe.

Pineapple Glazed Brussel Sprouts


Pineapple Glazed Brussel Sprouts
  • 12 oz pineapple juice
  • ¼ tsp gluten-free tamari + a few drops more (I found like this best with a touch more than ¼ tsp but not quite ½ tsp. Start with ¼ and add more as you desire)
  • ¼ tsp brown sugar
  • Pinch of crushed red pepper flakes (you can add more if you want it spicy)
  • 1 package halved Brussel sprouts
  1. Combine pineapple juice, tamari, brown sugar, crushed red pepper flakes in a small saucepan.
  2. Bring to a boil, reduce to a simmer until sauce thickens (takes 20-30 minutes)
  3. While glaze thickens, prepare Brussel Sprouts. Either flash fry or roast. (see below)
  4. Pour the glaze over the cooked brussel sprouts and gently stir in.
To Flash fry brussel sprouts: Use a deep fryer at 375 degrees for 4 minutes, then blot them with paper towels.
To Roast Brussel sprouts: Gently toss Brussel Sprouts in 1 tbsp EVOO or avocado oil, Bake 400 degrees for 25-30 minutes, or until just crispy.


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