1 lb. Eckrich smoked sausage, cut into 1/2 inch slices
1/2 c. packed brown sugar
2 tbsp. cornstarch
1 can (20 oz.) pineapple chunks, drained (reserve juice)
2 tbsp. soy sauce
1/4 c. vinegar
1 med. green bell pepper, diced

Brown sausage in medium skillet over medium heat; drain on paper towels. Combine brown sugar and cornstarch in medium saucepan. Add reserved pineapple juice and soy sauce; stir until well blended. Cook over medium heat until thickened, stirring constantly. Add vinegar, pineapple, green pepper and sausage. Heat until hot. Serve in chafing dish. Makes about 36 pieces.