Description
Perfect as a no-fuss party appetizer a little sweet, a little spicy, and completely addictive!
Ingredients
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2 large kielbasa sausages, sliced into ½-inch thick rounds
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Canned pineapple chunks
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Tamed pickled jalapeño slices
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Toothpicks, for assembly
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For the Glaze:
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Teriyaki sauce
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Brown sugar
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Splash of pineapple juice (from the can)
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Splash of jalapeño brine
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Garlic powder
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Instructions
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Preheat oven to 375°F (190°C).
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Assemble the stackers:
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Place one pineapple chunk on each kielbasa round.
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Add a slice of pickled jalapeño on top.
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Secure with a toothpick.
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Make the glaze:
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In a small bowl, mix together teriyaki sauce, brown sugar, pineapple juice, jalapeño brine, and garlic powder.
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Stir until the sugar is dissolved and the sauce is smooth.
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Drizzle the glaze over the assembled stackers. (Apply after toothpicks are inserted to avoid sticky and burnt picks.)
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Bake in the oven for just over 20 minutes, or until stackers are sizzling and caramelized.
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Serve hot, and watch them disappear!