Pour pineapple chunks over sliced kielbasa, paired with 2 additional ingredients, into slow cooker for a nostalgic meal that’s my default when I don’t

Place the sliced kielbasa in an even layer in the bottom of a 4- to 6-quart slow cooker.
Open the can of pineapple chunks and pour the pineapple and all of its juice evenly over the sliced kielbasa in the slow cooker.
In a small bowl or measuring cup, whisk together the sweet and sour sauce and ketchup until smooth and fully combined.
Pour the sweet and sour sauce mixture over the kielbasa and pineapple, using a spatula to scrape out every bit. Gently stir in the slow cooker just enough to coat the sausage and pineapple without splashing.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the sausage is heated through and the sauce is bubbly and slightly thickened.
Taste and adjust if needed, adding a spoonful more ketchup for extra tang or a splash of pineapple juice or water if the sauce is thicker than you like.

Switch the slow cooker to WARM for serving, and stir gently before ladling the sausage and pineapple, along with plenty of sauce, over rice, noodles, or into serving bowls.
Variations & Tips