1	lb.	fully cooked kielbasa or Polish sausage, sliced
1	can	(20 oz.) unsweetened pineapple chunks, undrained
1 1/2	cups	baby carrots, quartered lengthwise
1	large	green bell pepper cut into 1" pieces
1	med.	onion, cut into chunks
1/2	cup	packed brown sugar
1	tbsp.	soy sauce
1/2	tsp.	chicken bouillon granules
1/4	tsp.	garlic powder
1/4	tsp.	ground ginger
2	tbsp.	corn starch
1/4	cup	cold water
		hot cooked rice or chow mein noodles

In a slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours; drain. In a small saucepan, combine the cornstarch and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the sausage mixture. Serve over rice or noodles.

Yield: 6 servings