Ingredients
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices1 medium onion, chopped1 small green pepper, chopped1 celery rib, chopped1 tablespoon butter1 cup packed brown sugar3/4 cup ketchup1/2 cup cider vinegar1 teaspoon salt1 can (20 ounces) pineapple chunks3 tablespoons cornstarch1/4 cup cold waterHot cooked rice
Preparation
In a large skillet, saute the sausage, onion, green pepper and celery in butter over medium heat until meat is no longer pink and vegetables are tender; remove with a slotted spoon and set aside.
In the same skillet, combine the brown sugar, ketchup, vinegar and salt. Drain pineapple, reserving juice; set pineapple aside. Add juice to skillet; bring to a boil. Return sausage mixture to pan. Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved pineapple; heat through. Serve over rice.
