Smoked Sausage Supper

• 1 can (8 ounces) pineapple chunks
• 1 tablespoon vegetable oil
• 12 ounces smoked kielbasa or other link sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 cup sliced celery
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 1 teaspoon pepper
• 3 tablespoons cornstarch
• Hot cooked rice

1. Drain pineapple, reserving juice; set pineapple and juice aside.
2. Heat oil in a skillet; cook the sausage, onion, green pepper and celery until vegetables are crisp-tender. Add the tomatoes, beef broth, garlic, brown sugar and pepper; cover and simmer for 5 minutes.
3. In a small bowl, combine the cornstarch and reserved pineapple juice until smooth; stir into skillet. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in reserved pineapple. Serve with rice.

pineapple, vegetable oil, kielbasa, onion, green pepper, celery, tomatoes, condensed beef broth, garlic, brown sugar, pepper, cornstarch, rice

Taken from www.tasteofhome.com/recipes/smoked-sausage-supper/ (may not work)