Sausage Pineapple Lettuce Wraps

• 1 can (8 ounces) crushed pineapple
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 garlic clove, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1 pound bulk spicy pork sausage
• 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
• 30 Bibb or Boston lettuce leaves
• 30 pineapple chunks (about 2 cups)
• 1 tablespoon sesame seeds, toasted
• Teriyaki sauce, optional

1. Drain pineapple, reserving 3 tablespoons juice. In a small bowl, combine the soy sauce, vinegar, cornstarch, garlic, ginger, pepper and reserved pineapple juice; set aside.
2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water chestnuts and crushed pineapple. Gradually stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Place about 2 tablespoons sausage mixture on each lettuce leaf; fold lettuce over filling. Top with a pineapple chunk; secure with a toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce if desired.

pineapple, soy sauce, rice vinegar, cornstarch, garlic, ground ginger, pepper, pork sausage, water chestnuts, boston lettuce leaves, pineapple, sesame seeds, teriyaki sauce

Taken from www.tasteofhome.com/recipes/sausage-pineapple-lettuce-wraps/ (may not work)