Ingredients
1 can (20 ounces) pineapple chunks1/2 cup apricot preserves2 teaspoons cornstarch1 tablespoon cider vinegar1 tablespoon soy sauce1/2 teaspoon ground ginger1 pound smoked Polish sausage, cut into 1/2-inch slices1 large onion, cut into 1-inch pieces1 medium green pepper, cut into 1-inch pieces1 tablespoon canola oilHot cooked rice
Preparation
Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a small bowl, combine the preserves, cornstarch, vinegar, soy sauce, ginger and reserved juice.
In a large skillet, saute the sausage, onion and pepper in oil until vegetables are tender. Add sauce mixture and pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
