Polynesian Sausage Supper

This recipe came from Natalie H* in our HP YW cookbook from 2003. It was really yummy, and I just finished off the leftovers for lunch. I changed it a little only because I didn't have a whole green pepper, so I added half of a red bell pepper, and I had a polish sausage instead of a smoked sausage. So here's the original recipe:

1 lb. fully cooked smoked sausage, cut into 1/2" slices.
1 medium onion, chopped
1 med. green pepper cut into 1" chunks
1 (14.5 oz) can diced tomatoes
1/2 c. beef broth
1 Tbsp. brown sugar
1/4 tsp. pepper
1/4 tsp. garlic powder
1 (20 oz) can unsweetened pineapple chunks
2 Tbsp. cornstarch
hot cooked rice

In a skillet, cook the sausage, onion, green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook uncovered, for 5 minutes. Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.