Ingredients
Equipment
Method
- Begin by slicing your kielbasa sausage into ½-inch thick rounds. You can also cut these rounds in half if you prefer smaller appetizer-sized bites.1 pound kielbasa sausage
- Heat a large skillet or frying pan over medium-high heat. Add the sliced kielbasa to the dry skillet (no oil is needed as the kielbasa will release its own fat). Cook for 3-4 minutes per side, or until nicely browned and slightly crisped. Remove the kielbasa from the skillet and set aside on a plate.1 pound kielbasa sausage
- Add the drained pineapple chunks to the same skillet. Cook over medium heat for about 5-7 minutes, stirring occasionally, until they begin to caramelize slightly and develop some golden-brown edges. Remove the pineapple from the skillet and set aside with the kielbasa.1 (20-ounce) can pineapple chunks in juice
- In the same skillet (no need to wipe it clean), reduce the heat to medium-low. Add the reserved pineapple juice, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, and black pepper. Stir well to combine all the ingredients.1 (20-ounce) can pineapple chunks in juice, ½ cup packed brown sugar, ¼ cup ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Allow the glaze to simmer gently for 5-7 minutes, stirring occasionally, until it begins to thicken slightly. If you prefer a thicker, more syrupy glaze, you can create a cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the simmering glaze while stirring constantly. Continue to cook for another 1-2 minutes until the glaze reaches your desired consistency.1 tablespoon cornstarch, 2 tablespoons water
- Return the seared kielbasa and caramelized pineapple chunks to the skillet with the thickened glaze. Gently toss everything together to ensure each piece is generously coated in the glistening sweet and tangy sauce. Allow it to simmer for another 1-2 minutes, allowing the flavors to meld and the glaze to cling to the kielbasa and pineapple.1 pound kielbasa sausage, 1 (20-ounce) can pineapple chunks in juice
- Transfer the Sweet Tangy Glazed Kielbasa Pineapple Bites to a serving platter. Insert toothpicks into each piece for easy serving. Serve immediately while warm and utterly irresistible.Toothpicks
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the oven for best results. Not ideal for freezing.
