1 lb. fully cooked smoked sausage, cut into 1/2-inch slices
1/2 medium onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (14.5 oz.) diced tomatoes, undrained
1/2 c. beef broth
1 T. brown sugar
1/4 t. garlic powder
1/4 t. pepper
1 can (20 oz.) pineapple chunks
2 T. cornstarch
Hot cooked rice
In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into skillet. Bring to a boil; cook, uncovered, for 5 minutes. Add cornstarch to reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
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Tips: I don't cook with smoked sausage very often but I was intrigued by a sale of a 14 oz. sausage for 99¢. My whole family loved this recipe and there are enough things in it that the kids could pick out what they didn't like and still have plenty left to enjoy. I happened to have fresh pineapple on hand so I used about a cup of cut-up pineapple and used the juice that had accumulated at the bottom of the bowl. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes