• 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


  1. 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.
  2. 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.