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_ 15-ounce can pineapple chunks packed in juice
_ pound hot dogs
_ tablespoon butter or margarine
_ green bell pepper large, cut in 1" squares
___ cup onions chopped
_ clove garlic minced
_ cup beef broth or bouillon
_ tablespoon brown sugar
_ tablespoons cornstarch
White rice Hot cooked
Drain pineapple; reserve juice.
Slice frankfurters in half lengthwise then diagonally into 1-inch pieces. In a 10-inch skillet over medium heat sauté frankfurters in butter or margarine for 7 to 10 minutes or until lightly browned.
Add green pepper, onion and garlic; cook and stir for 1 minute. Remove from heat.
Add pineapple, broth or bouillon and brown sugar.
In a small bowl mix reserved pineapple juice and cornstarch until smooth. Gradually stir into skillet. Stirring over medium heat, bring to a boil and boil for 1 minute.