1 green pepper
1 onion
3 tomatoes
1 lb. smoked sausage
1 tbsp. cornstarch
1/2 tsp. ground ginger
1 tbsp. vinegar
1 tbsp. soy sauce
1/2 c. apricot preserves
2 c. drained pineapple chunks

Cut sausage into pieces and saute 5 minutes with the green peppers, onions and tomatoes. Combine cornstarch, ginger, vinegar, soy sauce, apricot preserves. Stir into sausage mixture. Heat to thicken. Add 2 cups drained pineapple chunks. Heat. Serve over rice. Serves 4 to 6.