Ingredients
16 oz.
Eckrich Smoked Sausage, cut into 1/2 inch-thick slices
16 oz.
1 2/3 cup(s)
Long-grain white rice, uncooked
1 2/3 cup(s)
20 oz.
Can pineapple chunks in juice, undrained
20 oz.
1/3 cup(s)
Firmly packed brown sugar
1/3 cup(s)
2 Tbsp.
Soy sauce
2 Tbsp.
2 Tbsp.
Cornstarch
2 Tbsp.
1/4 cup(s)
White wine vinegar
1/4 cup(s)
1/2 cup(s)
Light brown sugar
1/2 cup(s)
2 whole
Medium carrots, diagonally sliced
2 whole
1 whole
Medium green bell pepper, coarsely chopped
1 whole
Directions
Cook rice according to package directions, using 3-1/3 cups water.
Drain pineapple, reserving juice; set pineapple aside.
Add enough cold water to juice to measure 1-1/2 cups. Set aside.
Mix brown sugar and cornstarch in medium bowl until well blended.
Gradually Add juice mixture, mixing until well blended after each addition.
Sir in vinegar and soy sauce. Set aside.
Cook and stir sausage, carrots and bell pepper in medium skillet 6 minutes, or until carrots are crisp-tender.
Add juice mixture; cook and stir until sauce is thickened and bubbly.
Stir in pineapple; cook until heated through, stirring occasionally.
Serve over rice.
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