1 (13 1/4 oz.) can pineapple chunks, undrained
1/2 c. firmly packed brown sugar
1/2 tsp. salt
4 tsp. cornstarch
1/4 c. vinegar
1/2 c. water
2 (5 oz.) cans Vienna sausages, drain and cut into 1 inch chunks
1/2 green pepper, cut into 3/4 inch sqs.

Drain pineapple, reserving 1/2 cup syrup. In 1 1/2 quart casserole, combine brown sugar, salt, and cornstarch. Stir in pineapple syrup, vinegar, and water. Cook, uncovered, 2 to 3 minutes or until mixture boils, stirring occasionally. Add pineapple, sausages, and green pepper. Cook, covered, 3 minutes 30 seconds or until hot, stirring occasionally. Serve with toothpicks. 6 to 8 servings.

Note: This recipe can be made ahead through adding pineapple and sausages; refrigerate. At serving time, cook 3 minutes 30 seconds.