<i>Yesterday I had a craving for some typical Chinese food. Sweet and sour in particular. This was not something I would order much even before going vegan.  But today I had a pineapple that was so huge I thought I would use a portion of it for this dish. The pineapple is golden and ripe. Here in Mexico, where I am currently, the pineapples right now seem to be at their best.

The soy chorizo has a flavor that resembles the real thing from what I remember. I haven't eaten meat in over fourteen years. It  was a perfect combination with the pineapple.  Most sweet and sour dishes have sugar in them and it's usually very sweet and thickened with cornstarch.  I didn't put too much agave nectar in it because of the pineapples being so sweet. I didn't bother thickening it either but instead letting the juices drip into the rice.</i>

![av4.jpg](https://steemitimages.com/DQmRBWRby5WfMeHTGGr3amSsK7PjCo9cUAyfue2Hs1G9RrE/av4.jpg)

![av5.jpg](https://steemitimages.com/DQmX2iXbE1uPZNea7FEUPGYyg5PJJ23m9otb2hToS49z3GA/av5.jpg)

It was topped with peanuts and chopped green onion.

![av3.jpg](https://steemitimages.com/DQmYBx3Z8upzL3byRm3Vqhx9XEWuW7knDbhDaS7TvEQtBP8/av3.jpg)


<b>1 carrot diced
1 small onion diced
2 cloves garlic minced
1tsp ginger minced
1 small hot pepper
1 green pepper diced
1/2 cup sliced mushrooms
1/2 cup diced pineapple
1/2 cup soy chorizo
Juice of 1 small lime
1/2 tsp rice wine vinegar
1 tsp agave nectar
1tbsp soy sauce
1 veggie broth cube 
Sesame oil for sauteing</b>

<i>Saute the onions and garlic first then add the other ingredients, except the liquids, cooking until everything is tender. Blend the veggie broth cube with the liquids then add to the mixture.

Serve over rice </i>

![signature.jpg](https://steemitimages.com/DQmbPJucWnKVChamWAnLBf2BPn5eq7VSzSK3AcKsBSg9Epb/signature.jpg)