Kid-friendly version of Jambalaya

Here is my family's version of a Jambalaya in honor of Fat Tuesday.  (Mine is in the crock pot as we speak! Yum!)  First let me preface with this: Traditional Jambalaya is made with chicken or shrimp and some recipes add the addition of sausage.  We prefer the taste and texture of the kielbasa so this is how we make it.

Here's a simple and budget-friendly recipe for kielbasa, slow cooked with pineapple chunks and a tangy vinegar and brown sugar sauce.

Ingredients:

• 1 can (20 ounces) pineapple chunks
• 2 pounds kielbasa
• 1 large onion, quartered, sliced
• 2 bell pepper, cut in chunks (I like to use one orange and one red for the beautiful color)
• 2 tablespoons cornstarch
• 2 tablespoons cider or balsamic vinegar
• 1 tablespoon low sodium soy sauce
• 1/3 cup brown sugar, packed

Preparation:

Drain pineapple chunks and reserve juice. Put chunks in the slow cooker. Cut kielbasa into 1- to 2-inch lengths; add to the slow cooker along with the onion and bell pepper.

Combine reserved juice with the cornstarch, stirring until smooth. Stir in the vinegar, soy sauce, and brown sugar. Pour over the kielbasa.
Cover and cook on LOW for 4 to 6 hours.

Serve:

 Serve over a bed of Jambalaya rice (I use a box mix bought from Aldi) or for less spice make a batch of white or brown rice to mix with the Jambalaya to your taste preference.