Description Edit

Makes 6 servings.

Ingredients Edit

• 1 x 8-ounce can sliced pineapple (in unsweetened juice)
• 1 cup chopped onion
• 2 cups diagonally sliced celery
• 1 large green pepper, cut into 1-inch squares
• 1 x 12-ounce package frankfurters, cut into thirds
• 2 tablespoons butter or margarine
• 1 x 14½ to 16-ounce can tomatoes (2 cups)
• 1 cup chicken broth
• 1 teaspoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon garlic salt
• 1 teaspoon seasoned pepper
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 3 cups hot cooked rice

Directions Edit

1. Drain pineapple, reserving juice. Cut each slice into 8 pieces.
2. Cook onion, celery, green pepper and franks in butter until vegetables are tender crisp.
3. Add tomatoes, pineapple and juice, broth, mustard, ginger, garlic salt and seasoned pepper. Cook over medium heat about 5 minutes.
4. Blend brown sugar, cornstarch and sauce.
5. Add to frankfurter mixture and cook, stirring, until thickened and clear, about 2 minutes.
6. Serve over beds of fluffy rice.