Waikiki Appetizers
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sausage
bulk |
|
| 20 | ounces |
pineapple chunks
in syrup |
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
maraschino cherries
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sausage
bulk |
|
| 578 | ml/g |
pineapple chunks
in syrup |
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
maraschino cherries
drained |
*
|
Directions
Shape sausage into ½ to ¾ inch balls.
Place in single layer in baking pan.
Bake in 400 degree F oven 25 minutes, or until cooked; drain on paper towels.
Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan.
Cook and stir until sauce boils and thickens.
Fold in green pepper, cherries, pineapple chunks and drained cooked sausage.
To serve, turn into chafing dish.
