I love an appetizer that is versatile. Often times, I am wracking my brain to figure out what to serve a group for a few light bites, or for a little pre-holiday nibbling.
My criteria is simple and it is that the recipe is simple so I can maximize my time with family or friends without sacrificing on a few delicious bites along the way.
Glazed Smoked Sausage and Pineapple Bites are a quick way to impress your guests and fill their bellies before the main meal or to munch on while watching a football game. This appetizer can be in the oven in 5 minutes or less, and is hot and ready to serve in 20 minutes.
A few simple ingredients make up these tasty bites: smoked sausage, pineapple, teriyaki sauce, chili sauce, honey, and a touch of pineapple juice. The sausage and pineapple are baked in the oven, and the sauce gets sticky, tangy, and sweet. The hearty sausage paired with the sweet pineapple and glazed in the sauce is a perfect bite of savory and sweet. I love to use smoked sausage in this recipe, but kielbasa would work well too.
Another great thing about this appetizer is that it can be served right from the baking dish and guests can build their own little skewers, or you can be plated like I have pictured. I have also made these and placed them in my slowcooker on warm to keep them hot and ready if I wanted to to a little advanced prep work.
I made these bites for a few of my girlfriends the other night, and they were a hit. We had a friend come into town, and we spent the night eating these bites and pizza, drinking moscow mules, and laughing. It was a perfect evening. Always hold on to the friends that make you laugh the hardest because time with them will never be dull or boring! My late evening (2:00 am is late for this lady!) made for an early morning, but thankfully the boys were in the mood to snuggle and were sweet to their sleepy mama. It was lucky for them that I just switched our bedding, and put the cozy flannel sheets on the bed. The boys loved to snuggle into the soft bed, and little Rowan whispered to me, “so comfy” right before the boys thought it was the perfect time to start kicking each other under the blankets. Never a dull moment with those two turkeys, but it was pretty cute while it lasted.
Last night my in-laws had the kiddos for a little grandparent time and we got to have a little date night at one of our favorite restaurants. It was great to get out of the house together! Poor Ron got called for work shortly after we got home, and our plans to binge Criminal Minds so we can be caught up to present and start the most recent season of Homeland were put on hold. However, not have children around for daylight savings was a lovely treat. I am heading to barre class this morning, prepping a few meals, and getting read to watch the Packer game in the evening. I had plans to do a mini Thanksgiving, but I think we might end the weekend going to grab broasted chicken with my sister and nephew. I posted my copycat recipe for the Van Able’s Green Beans that are served at our favorite broasted chicken restaurant. So delicious…. Is it dinner time yet?
Glazed Smoked Sausage and Pineapple Bites
- 2 lbs smoked sausage
- 20 oz can pineapple chunks
- 3 tbsp teriyaki sauce
- 2 tbsp chili sauce
- 1 tbsp honey
- 1 tbsp pineapple juice, from the can
- Toothpicks, for serving
Pre-heat oven to 425° F.
Remove sausage from packaging and slice it into 1-inch pieces. Place sausage in a 9x13 baking pan. Drain pineapple juice, but reserve about a tablespoon to use for the sauce. Add pineapple to the pan with the sliced sausage.
In a small bowl or a glass measuring cup, mix together the teriyaki sauce, chili sauce, honey, and pineapple juice. Pour sauce over sausage and pineapple. Gently stir to coat the sausage and pineapple in the sauce.
Bake uncovered for 10 minutes. Gently stir the sausage and pineapple. Bake for an additional 10 minutes, and remove from the oven.
The appetizer can be served in the pan with toothpicks. These can be assembled prior to serving as well. Assemble by placing a pineapple chunk on the toothpick followed by a piece of sausage, and transfer to a serving platter. Serve warm.