> 1 pkg (13 oz) Eckrich® Smoked Sausage, cut into ½-inch thick slices
> 1 2/3 cups long grain white rice, uncooked
> 20 oz can pineapple chunks in juice, undrained
> 1/3 cup firmly packed brown sugar
> 2 tbsp soy sauce
> 2 tbsp cornstarch
> 1/4 cup white wine vinegar
> 1/2 cup light brown sugar
> 2 whole medium carrots, diagonally sliced
> 1 whole medium green bell pepper, coarsely chopped
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.
Stir 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.
Recipe provided by Smithfield® Foods.