Ingredients
Scale
- 2 beef kielbasas
- 2 cans pineapple chunks
- 1/4 cup pineapple juice
- 1/2 cup sweet chili sauce
- 1/2 cup teriyaki sauce
- Toothpicks (soaked in water)
Instructions
- Prepare the Oven and Ingredients: Set your oven to 375°F and line a baking sheet with parchment paper. Slice the smoked sausage into bite-sized rounds and arrange them evenly on the prepared pan. Place a pineapple chunk directly on top of each sausage slice, creating a stack.
- Make the Glaze: In a small bowl, whisk together the pineapple juice with sweet chili sauce and teriyaki sauce until well combined. This creates a sweet-savory glaze that will caramelize beautifully during baking. Drizzle this mixture evenly over all the sausage and pineapple pieces, ensuring they’re well coated.
- Secure and Bake: Insert a soaked toothpick through each sausage-pineapple stack to keep everything together while baking. The pre-soaking prevents the toothpicks from burning in the oven. Bake for 20-25 minutes, or until the sauce caramelizes and the edges of the sausage turn lightly golden brown.
Notes
- Soaking the toothpicks in water for at least 30 minutes before using them prevents them from burning in the oven.
- You can substitute beef kielbasa with turkey or chicken sausage for a lighter option.
- Fresh pineapple can be used instead of canned, but you’ll need to purchase pineapple juice separately.
- These bites can be prepared ahead of time and baked just before serving.
- The glaze can be made spicier by adding red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 3 bites
- Calories: 180
- Sugar: 12g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg