For easy clean up, line a 13x9 pan with foil.
Cut into slices:
1 kielbasa, 12-14 ounces
Drain, saving juice:
1 can sliced pineapple, 20 ounce
Cut each slice Into quarters.
Skewer a piece of pineapple and kielbasa onto each toothpick.
Glaze:
In a cup, stir together:
1 Tbsp honey
3 Tbsp teriyaki sauce
3 Tbsp pineapple juice
1 tsp Thai chili sauce
Dunk each kielbasa pineapple bite in the glaze.
Place bites in prepared pan.
Pour all of remaining glaze over the bites.
Bake, uncovered @ 425 for 15 minutes
