|2 lbs. Kielbasa|
2 large onions
3 large bell peppers
1 medium can pineapple chunks with juice
2 Tbsp. oil
Cut onions and peppers. Saute' until onions start to become clear. Slice Kielbasa and add to onions and peppers. Add pineapple, including juice. Place lid on Dutch oven. Cook at around 350 degrees for 35 minutes. I also do this in a skillet on the stove. Cook until the juice is almost absorbed.
Note: Sometimes I use Little Smokies and just cut them in half.
Today I made this and just poured it into a labeled ziploc and put it in the freezer.
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