Hawaiian Kielbasa

• 2 pounds smoked kielbasa or Polish sausage, cut into 1-inch pieces
• 1 can (20 ounces) unsweetened pineapple chunks, undrained
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon cider vinegar
• 3/4 cup lemon-lime soda
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour over sausage; stir to coat. Cover and cook on low for 2-3 hours or until heated through.
2. Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook 30 minutes longer or until sauce is thickened. Serve with toothpicks.

kielbasa, pineapple, ketchup, brown sugar, yellow mustard, cider vinegar, lemonlime soda, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/hawaiian-kielbasa/ (may not work)