1 (13 1/2 oz.) can pineapple chunks
2 (8 oz.) pkgs. brown & serve sausage links
4 tbsp. cornstarch
1/2 tsp. salt
1/2 c. maple syrup
1/3 c. water
1/3 c. vinegar
1 med. green pepper, cut up
1/2 c. drained maraschino cherries

Drain pineapple, reserving 1/2 cup syrup. Cut sausages in thirds crosswise. Brown. Blend cornstarch, salt, reserved syrup, water and vinegar. Heat to boiling, over direct heat. Add drained pineapple, sausage, green peppers and cherries; heat through. Spear with cocktail picks.