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Polynesian Sausage Supper

By: Laura McCarthy

"'When my sister first served us this unusual medley, I couldn't believe how good it was because she had thrown it together so quickly,' informs Laura McCarthy of Butte, Montana. 'Sweet pineapple really adds to the taste.'"

Rate/Review | Read Reviews (33)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with reduced-fat turkey sausage; calculated without rice) equals 201 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 851 mg sodium, 22 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fruit.