1½ pounds smoked link sausage, sliced 2 tablespoons cornstarch 1 (20-ounce) can juice-pack pineapple chunks, drained, reserving juice ½ cup Coco Lopez® Cream of Coconut 2 tablespoons prepared mustard ¼ teaspoon garlic powder 1 green or red bell pepper, cut into chunks 1 (8-ounce) can water chestnuts, drained and halved In large skillet, brown sausage. In small bowl, stir together cornstarch, reserved pineapple juice, cream of coconut, mustard and garlic powder; mix well. Add to sausage in skillet. Cook and stir until thickened. Add pineapple, bell pepper and water chestnuts; heat through. Refrigerate leftovers. MICROWAVE: In 2-quart glass measure with handle, combine
cornstarch, reserved pineapple juice, cream of coconut, mustard and garlic
powder; mix well. Cook on 100% power (high) 3 to 3½ minutes or until
thickened, stirring after 2 minutes. Stir in sausage, pineapple, bell pepper
and water chestnuts. Cook on 100% power (high)
|