The recipe shown in the picture was done as a “dump” recipe right into the skillet and was ready in no time. The nice thing with this method is that the vegetables and fruit do not get overcooked. The Kielbasa I purchased from the supermarket was gluten free. We find the sausage tastes like a smokey. You could substitute with baked or canned ham or with cooked chicken pieces. Our four teenagers loved it!
Gluten Free Pineapple Mandarin Kielbasa
2 lbs Kielbasa sausage sliced into rings – make sure it is gluten free. (I used Superstore no-name one and it was gluten free at that time)
1 14 oz. can pineapple chunks to tidbits – reserve 3/4 cup juice and blend in 1 tablespoon cornstarch into the juice and set aside.
1 can mandarin orange segments, drained
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon salt
1 tablespoon ketchup
2 green onions
2 stalks celery sliced
1/2 cup diced green pepper (optional)
1 carrot sliced thinly (optional)
In large skillet place the sausage, pineapple juice cornstarch mixture, sugar, vinegar, salt, ketchup, green onion celery, green pepper and carrot. Stir and bring to a light boil until thickened. Stir in the pineapple and mandarin orange segments just before serving. Serve over hot rice.