Sweet-Sour Franks

• 1 can (20 ounces) pineapple tidbits
• 1 teaspoon beef bouillon granules
• 1/3 cup boiling water
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tablespoons butter
• 5 hot dogs, halved lengthwise and cut into 1/2-inch slices
• 3 cups Hot cooked rice

1. Drain pineapple, reserving juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside.
2. In a large skillet, saute the onion and green pepper in butter. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.

pineapple, beef bouillon granules, boiling water, cornstarch, brown sugar, cider vinegar, soy sauce, onion, green pepper, butter, hot dogs, rice

Taken from www.tasteofhome.com/recipes/sweet-sour-franks/ (may not work)