2 lbs of Wardynski Polish Sausage
2 sweet peppers
1 1/2 cups ketchup
1 cup brown sugar
20 oz can of pineapple chunks or tidbits
Chop the sweet peppers into small pieces and slice the Polish sausage. Layer all of the ingredients into a slow cooker.
Cook on low for 4 to 5 hours. Serve over rice.
I wanted to add a little crunch, so I added a sprinkle of cashews over the top. My husband wanted a little heat with the sweet, so he added a touch of chili oil over the top.