Description Edit

Makes 6 servings.

Ingredients Edit

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.
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