3 lbs. kielbasa
2 cans pineapple chunks
4 green peppers
1 1/2 c. maraschino cherries
1 1/2 c. vinegar
1 1/2 c. sugar
Pineapple juice (reserved)
3 tbsp. soy sauce
6 tsp. cornstarch
3 tbsp. water

1. Cut the kielbasa into 1-inch pieces. Drain the pineapple chunks and reserve the juice. Chop the green pepper into 1-inch pieces. Halve the cherries. Set these ingredients aside.

2. In a large Dutch oven, boil the vinegar, sugar, pineapple juice (reserved from the canned pineapple chunks), and soy sauce together briefly until the sugar dissolves.

3. Add the kielbasa, pineapple, peppers and cherries. Heat thoroughly until kielbasa is heated through.

4. Blend cornstarch and water. Add to mixture and cook slowly, stirring constantly, until sauce thickens. Remove from heat and transfer to a crock pot. Heat on low setting for 4 to 6 hours to blend flavors thoroughly. Serve hot.