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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Kielbasa & pineapple make a great combination in the simple, but very tasty dish. I got the recipe from my boss about 12 years ago and have used it many times since. Serve hot as an appetizer or as the entree for a light dinner with a salad. Ingredients:
1 (16 ounce) can chunk pineapple (reserve juice) |
3 -4 lbs smoked polish sausage (kielbasa) |
3 tablespoons cornstarch |
2 tablespoons soy sauce |
1/2 cup cider vinegar |
1/2 cup granulated sugar |
1/2 teaspoon salt |
1 cup chicken broth (*see note below) |
Directions:
1. Drain pineapple, reserve juice (*for a substitute to the chicken broth, you can use 1 cup juice/water with 1 bouillon cube and omit the salt); set aside.
2. Slice sausage into 1/2 inch thick slices; set aside.
3. In a 9x13 baking dish, blend cornstarch, soy sauce, vinegar, sugar, salt & broth with a whisk until smooth.
4. Add meat and pineapple chunks. Mix well.
5. Bake, uncovered, at 350 degrees for 45-50 minutes, until hot, bubbly, and sauce has thickened.
6. Serve hot with a container of cocktail picks. Servings listed are for appetizer portion.
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