- 1 pound fully cooked smoked sausage, cut into 1/2-inch slices
- 1 medium onion, chopped
- 1 medium green bell pepper, cut into 1 inch pieces
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup beef broth
- 1 tablespoon brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 (20 ounce) can unsweetened pineapple chunks
- 2 tablespoons cornstarch
- Hot cooked rice
- In a large skillet, cook the sausage, onion and green pepper until the meat is no longer pink; drain. Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.
- Combine cornstarch and 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.