Ingredients
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1 pkg (13 oz) Eckrich® Smoked Sausage, cut into ½-inch thick slices
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1 2/3 cups long grain white rice, uncooked
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20 oz can pineapple chunks in juice, undrained
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1/3 cup firmly packed brown sugar
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2 tbsp soy sauce
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2 tbsp cornstarch
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1/4 cup white wine vinegar
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1/2 cup light brown sugar
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2 whole medium carrots, diagonally sliced
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1 whole medium green bell pepper, coarsely chopped
Steps
1
Cook rice according to package directions, using 3-1/3 cups water.
2
Drain pineapple, reserving juice; set pineapple aside.
3
Add enough cold water to juice to measure 1-1/2 cups. Set aside.
4
Mix brown sugar and cornstarch in medium bowl until well blended.
5
Gradually add juice mixture, mixing until well blended after each addition.
6
Stir in vinegar and soy sauce. Set aside.
7
Cook and stir sausage, carrots and bell pepper in medium skillet 6 minutes, or until carrots are crisp-tender.
8
Add juice mixture; cook and stir until sauce is thickened and bubbly.
9
Stir in pineapple; cook until heated through, stirring occasionally.
10
Serve over rice.
Comments
Recipe provided by Smithfield® Foods.