Polynesian Pineapple Sizzlers

Drain pineapple chunks & reserve syrup.

Place sausages in large frypan and cook over low heat for 12-15 minues turning often until browned. Pour off fat as it accumulates. Drain sausage on paper towelling; cover with foil to keep warm.

To about 1/4 of fat drippings in frypan, add green peppers, celery and onion. Cook until slightly translucent and lightly browned.

Add pineapple chunks.

Mix brown sugar with corn starch, combine with syrup drained from pineapple, vinegar and soy sauce.

Add to mixture in fryan, cook and stir until clear and thickened.

Add sausages, cut into bite-sized pieces.

Serve on a bed of rice