1 lb. carrots
2 lb. kielbasa
1 20oz. can pineapple chunks in juice
1/4 c. light brown sugar
1/4 c. dijon mustard
1 Tbsp. cornstarch
Peel and cut carrots into 1/2 inch coins.
Cook carrots until just tender.
Cut kielbasa in half lengthwise, then cut into 1/2-inch pieces (semicircles).
Spray a skillet with nonstick, then brown kielbasa for just a few minutes. Remove from pan.
Open pineapple and reserve juice.
In a casserole dish, combine kielbasa, carrots, and pineapple.
In a 2-cup measure, combine pineapple juice, brown sugar, mustard, cornstarch. Pour into hot skillet, cook until thickened. Pour sauce over casserole. Heat and stir well to coat. Reheat it later or serve it immediately.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday September 6th, 2006