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Polynesian Sausage Supper

 Polynesian Sausage Supper
"When my sister first served us this unusual medley, I couldn't believe how good it was because she had thrown it together so quickly," informs Laura McCarthy of Butte, Montana. "Sweet pineapple really adds to the taste."
6 ServingsPrep/Total Time: 30 min.


  • 1 pound Johnsonville® Smoked Sausage, cut into 1/2-inch slices
  • 1 medium onion, chopped
  • 1 medium green pepper, cut into 1-inch chunks
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1 tablespoon brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 2 tablespoons cornstarch
  • Hot cooked rice


  • In a large skillet, cook the sausage, onion and green pepper until
  • the vegetables are tender.
  • Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain
  • pineapple, reserving juice. Stir pineapple into sausage mixture.
  • Bring to a boil; cook, uncovered, for 5 minutes.
  • Combine cornstarch and reserved pineapple juice until smooth;
  • gradually add to sausage mixture. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Serve with rice. Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 332 calories,

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Polynesian Sausage Supper (continued)

Nutritional Facts: 20 g fat (9 g saturated fat), 51 mg cholesterol, 1,021 mg sodium, 25 g carbohydrate, 3 g fiber, 12 g protein.