Yield: 4 entrée servings

Ingredients:

1 (20-ounce) can pineapple chunks with natural juices
1 tablespoon light brown sugar
1/3 cup prepared sweet and sour sauce
1 teaspoon canola oil
1 green bell pepper, seeded and sliced into long strips
1 tablespoon minced fresh gingerroot
14-16 ounces smoked sausage, cut, diagonally, in 1/4-inch slices (reduced fat preferred)
Hot cooked rice

Directions:

1. Drain pineapple and reserve 2 tablespoons pineapple juice. Blend reserved juice with sugar plus sweet and sour sauce. Set aside.
2. Heat oil in a large, heavy non-stick wok or skillet over medium-high heat. Add pepper strips. Stir-fry until pepper strips are crisp-tender. Transfer to a bowl and set aside.
3. Add ginger and sausage to same wok/skillet and stir-fry for 2 to 3 minutes. Drain any fat.
4. Stir in sweet and sour mixture and cook, stirring until sausage is coated.
5. Add drained pineapple chunks and reserved peppers. Stir to coat all surfaces and heat throughout.
6. Serve over hot rice.