Hawaiian Kielbasa

1. 1

   Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour over sausage; stir to coat. Cover and cook on low for 2-3 hours or until heated through.

2. 2

   Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook 30 minutes longer or until sauce is thickened. Serve with toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.