Prep Time: 10 minutes
Cook Time: 3 hours
Ingredients:
- 2 20-ounce cans pineapple chunks, drained, reserve the juice
- 1 large package little smokies
- 2 green peppers, chopped
- 1 tsp ginger
- 1/2 tsp garlic powder
- 4 tablespoons soy sauce
- 1/4 cup brown sugar
- splash of white wine
Preparation:
Add the pineapple chunks and smokies to your slow cooker.In a saucepan, combine remaining ingredients with the reserved pineapple juice.
Simmer until the peppers are tender. Add 2 to 3 tablespoons cornstarch to thicken. (Add as much as you need to get it to a thickness you like.) Pour this over the pineapples and sausages. Cook on hot for an hour, then low for a couple hours, however long you want to wait to eat it. You just want to heat it all up, really.