Slow Cooker Sweet and Sour Kielbasa with Pineapple

Slice the kielbasa into ½-inch rounds. Chop the bell peppers and yellow onion into bite-sized chunks so they cook evenly alongside the sausage. Place everything directly into a 4-to-6-quart slow cooker.

In a medium bowl or measuring cup, drain ½ cup of juice from the canned pineapple. Add the brown sugar, apple cider vinegar, ketchup, soy sauce, and cornstarch. Whisk vigorously until the cornstarch and brown sugar are fully dissolved.

Pour the drained pineapple chunks and the whisked sweet-and-sour sauce over the kielbasa and vegetables in the slow cooker. Stir well so every piece is coated in sauce.

Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2.5 hours, until the sausage is heated through, the vegetables are tender-crisp, and the sauce thickens into a glossy glaze.

Give the mixture a final gentle stir. Garnish with sliced green onions or toasted sesame seeds if desired. Serve hot straight from the crockpot or over warm rice.