Sausage Supper

1 lb fully cooked sausage, cut in to 1/2inch slices
1 medium onion, chopped
1 medium green bell pepper, cut into 1inch chunks
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 TBS brown sugar
1/4 tsp garlic powder
1/4 tsp pepper
1 can (20 oz.) unsweetened pineapple chunks
2 TBS 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 a boil uncovered for 5 minutes.
Combine cornstarch and reserved juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

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