Ingredients

The following ingredients have 4 Servings
  • 1 can (20 oz) pineapple chunks in juice
  • 1/2 cup packed brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 package (16 oz) hot dogs, sliced on the diagonal into 1 1/2-inch pieces
  • 1/2 large green bell pepper, cut into 1-inch cubes (about 1 cup)
  • 1/2 large red bell pepper, cut into 1-inch cubes (about 1 cup)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 8 cups hot cooked white rice

Instruction

  • Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet.
  • Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.
  • In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice.