4 c. cooked rice
12 oz. smoked sausage
1 lg. onion, sliced
1 lg. green pepper, cut in pieces
1 c. diagonal sliced celery
1 (14 1/2 oz.) can tomatoes
1 c. beef broth
1 (8 oz.) can sliced pineapple
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. brown sugar
2 tbsp. cornstarch

Cook sausage in 1/2 cup water about 5 minutes. Remove from water and cut in thin slices. Combine sausage, onion, pepper, celery in large skillet (with the juice). Cook until vegetables are tender crisp. Add tomatoes, broth, and pineapple, drained, cubed and reserve juice and seasonings. Cover and simmer 5 minutes. Blend cornstarch with pineapple juice. Pour into meat-vegetable mix. Cook, stirring 2 minutes. Serve over rice.