4 c. rice, cooked
12 oz. sausage
1 lg. onion, sliced
1 green pepper, cut 1 inch
1 c. celery, diagonally cut
1 (15 oz.) can tomatoes, quartered
1 (8 oz.) can pineapple, drained
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. brown sugar
2 tbsp. cornstarch

While rice is cooking, cover and cook sausage in 1/2 cup water, 5 minutes. Remove from water and cut in thin slices.

Combine sausage, onion, pepper, celery in large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth, pineapple (drain and reserve juice) and seasonings. Cover and simmer for 5 minutes.

Blend cornstarch with pineapple juice. Pour into meat and vegetable mixture. cook, stirring until clear and thickened, about 2 minutes.