In a large skillet, sauté the sausages for 3-5 minutes or until lightly browned. Drain on paper towels; set aside. Drain pineapple, reserving juice; set the pine-apple aside

In a large skillet, combine the cornstarch, salt and reserved pineapple juice until smooth. Stir in the syrup, seater and vinegar. Bring to a boil; cook and stir for 2-3 minutes or until thickened.

Add the sausage, green pepper, cherries and pineapple. Simmer, uncovered, for 5 minutes or until peppers are crisp-tender. Transfer to a shallow serving dish. Serve with toothpicks