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

For a bit of heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce into the sweet and sour and ketchup mixture before pouring it over the sausage. If you prefer a slightly less sweet version, choose a tangier brand of sweet and sour sauce or replace 1/4 cup of the sweet and sour sauce with rice vinegar and a tablespoon of brown sugar.

You can also bulk this up with vegetables: add 1 sliced bell pepper and 1 small sliced onion on top of the kielbasa before pouring on the pineapple. They’ll soften nicely as the dish cooks. For a leaner option, turkey kielbasa works well; just be aware that very low-fat sausages can dry out a bit, so keep an eye on cook time and use the lower end of the range.

If the sauce seems too thin at the end, remove the lid and cook on HIGH for 15 to 20 minutes, stirring once or twice, to let some liquid evaporate. From a food safety standpoint, use fully cooked smoked kielbasa or Polish sausage (most grocery versions are pre-cooked) and keep it refrigerated until you’re ready to slice.

Don’t leave the finished dish at room temperature for more than 2 hours; after that, cool and refrigerate leftovers promptly in shallow containers. Reheat leftovers to a steaming hot 165°F before serving, and avoid reheating more than once for best quality and safety.