Description
Kielbasa Pineapple Appetizers bring a sweet and savory zing to any gathering. Discover this easy, crowd-pleasing recipe with a personal twist.
Ingredients
Scale
- Main Ingredients:
- 1 lb (approx. 450g) fully cooked smoked kielbasa sausage, sliced into ½-inch rounds
- 1 (20 oz / 567g) can pineapple chunks in juice, well-drained
- Flavor Boosters:
- ½ cup (100g) light or dark brown sugar, packed
- ¼ cup (60ml) apple cider vinegar
- 1 tbsp (15g) Dijon mustard
- Optional Extras:
- ½ tsp red pepper flakes (for a touch of heat)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Stars:: First things first, let’s get that kielbasa ready. Slice it into nice, bite-sized rounds, about half an inch thick. You want them chunky enough to hold their own against the pineapple. Then, grab those canned pineapple chunks and drain them really, really well. I usually press them between a few sheets of paper towel to get out as much juice as possible. This is where I always forget to pat them dry, and then I get a slightly watery glaze – oops! Just be thorough here.
- Whip Up That Sticky Glaze:: Now for the good stuff! In a medium bowl, whisk together the brown sugar, apple cider vinegar, and Dijon mustard. You’re aiming for a smooth, slightly thick sauce. This is what’s going to coat our bites and give them that irresistible shine. I once tried to just sprinkle the sugar and pour the vinegar, and it was a sticky, lumpy mess. Whisking it all together first is key, trust me on this one!
- Combine and Coat:: Add your sliced kielbasa and drained pineapple chunks to the bowl with the glaze. Give it a good stir, making sure everything is evenly coated. You want every piece of kielbasa and pineapple to be shimmering with that sweet and tangy sauce. It’s looking good already, right? I love how the pineapple smells tangy and sweet even before cooking. If you’re using red pepper flakes, toss them in now for that little kick!
- Bake to Perfection (or Sauté!):: Spread the coated kielbasa and pineapple onto a baking sheet in a single layer. You don’t want to overcrowd the pan, or they’ll steam instead of caramelize. Pop it into a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the sauce is bubbly and starting to thicken. If you prefer, you can also sauté them in a large skillet over medium heat, stirring occasionally, until glazed and heated through – that’s my speedy weeknight method, honestly.
- Stir and Glaze Again:: Halfway through the baking (around 10 minutes), take the tray out and give everything a good stir. This helps ensure all sides get that beautiful caramelization for these bites. You’ll see the glaze getting stickier and darker, which is exactly what we want. Sometimes I forget this step, and then I have some pieces that are perfectly glazed and others that are a bit sad – don’t be like me!
- Serve and Enjoy!:: Once they’re done, these appetizers should be glistening, sticky, and smelling absolutely divine. The pineapple will be tender, and the kielbasa slightly browned. Transfer them to a serving platter. If you have any fresh parsley, sprinkle it over the top for a fresh finish. They’re best served warm, but honestly, they disappear quickly at any temperature! Don’t be surprised if they’re gone in minutes.