This is going to be my go to summer appetizer
4 ingredients, 5 minute prep
sweet and savory pineapple kielbasa mini skewer
There are lots of versions of this on Pinterest that were my inspiration
each with a variety of flavor components
I ultimately combined 2 of my favorites,
Asian Sweet Chili Sauce and a Teriyaki marinade
added a dash of pineapple juice
Slice the sausage into 1/2″ rounds and lay into a greased shallow baking dish
Top with a pineapple chunk
Mix the sauce
Pour evenly over the top
Things got busy very quickly and I didn’t take a photo after baking but they looked very much the same just a little browner. The photo below was edited with the PicMonkey posterize effect
Instead of skewering them before baking,
which requires soaking the picks for at least 30 minutes
An extra step for you and the possibility of burnt picks
I let the guest stab their own with a cute cupcake topper bunny toothpick!
I prepped these early in the day so they could soak in the sauce
I served them straight from the baking dish
on a warming tray
I am kicking myself for not taking more photos of the buffet on the kitchen island,
we kept adding guests and food to our untraditional Easter gathering
I did manage a few pics before the food was put out
an incredible dip {posting soon!}
was put in the Easter grande glass
the vegetables surrounded the base
and chips close by in a giant carrot basket
OG {other grandmother} brought the peep skewers and luscious lemon dip
The littles LOVED these peep fruit treats!
This was the final menu
HHjr added the ribs at the last minute, if he’s going to be hanging out on the patio all day he has to have a least 2 grills going!
Hawaiian Party Bites
Ingredients
- 12 oz. Conecuh Sausage* or Kielbasa
- 20 oz can pineapple chunks
- 1/4 cup Asian Sweet Chili Sauce
- 1/4 cup Teriyaki Sauce {I used Soy Vay Island Teriyaki sauce}
- 2 T pineapple juice
Instructions
- Drain pineapple, reserving juice.
- Cut sausage into 1/2″ rounds.
- Place in a greased shallow baking dish. Top each round with a pineapple chunk.
- Combine the sweet chili sauce with the teriyaki sauce and reserved pineapple juice. Pour evenly over the stacks in the dish. Refrigerate until cooking later if desired.
- Bake at 400 degrees for 25-30 minutes. Serve warm with toothpicks and napkins.
Notes
Easy on the cook and your guests will rave!
🍍🍍🍍
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday