Polynesian Sausage Supper

1 lb fully cooked smoked sausage, cut into 1/2 inch slices

1 medium onion, chopped

1 medium green pepper, cut into 1 inch chunks

1 can (14 1/2 oz) diced tomatoes, undrained

1/2 cup beef broth

1 Tablespoon brown sugar

1/4 teaspoon garlic powder

1/2 teaspoon pepper

1 can (20 oz) unsweetened pineapple chunks

2 Tablespoons cornstarch

Hot cooked rice

In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to boil; cook uncovered for 5 minutes.

Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.