Kielbasa with Pineapple

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

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.

Place in a 13×9 pan.

Glaze:

In a cup, stir together:

1 Tbsp honey

3 Tbsp teriyaki sauce

3 Tbsp pineapple juice

1 tsp Thai chili sauce

Pour all of the glaze over the kielbasa & pineapple.

Bake, uncovered @ 425 for 15 minutes


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