Directions:

In large skillet, brown sausage in margarine; pour off fat.

In small bowl, stir together cornstarch, reserved pineapple juice, cream of coconut, mustard and garlic powder; add to sausage in skillet.

Cook and stir until sauce thickens. Add pineapple, pepper and water chestnuts; heat through.

Refrigerate leftovers.

In Microwave:

In 12x7-inch baking dish, combine sausage and margarine; cover with wax paper.

Cook on 100% power (high) 5 minutes, stirring after 2- 1/2 minutes; pour off fat.

In 1-quart glass measure, combine cornstarch, reserved pineapple juice, cream of coconut, mustard and garlic powder; mix well.

Cook on 100% power (high) 3 to 3- 1/2 minutes or until thick, stirring after 2 minutes.

Pour sauce over sausage; stir in pineapple, pepper and water chestnuts.

Cook on 100% power (high) 3 to 4 minutes or until heated through.

Note:

Microwave ovens vary in wattage and power output; cooking times may need to be adjusted.