2 cans (8 oz. each) pineapple chunks, drained and juice reserved
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 cup maple syrup
1/3 cup water
1/3 cup apple cider vinegar
1 large green pepper, cut into 1-inch pieces
1 pkg. (16 oz.) smoked sausage
1/2 cup Maraschino cherries, drained and halved
Drain pineapple, reserving juice and set both aside. In a large saucepan combine cornstarch, salt, maple syrup, water, vinegar, and reserved pineapple juice. Stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green peppers and cook 2 minutes more.
Meanwhile in a skillet, cut smoked sausage into 1 inch slices; brown and drain. Add the sausage, cherry halves, and reserved pineapple to saucepan and heat through.