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
Pour all of the glaze over the kielbasa & pineapple.
Bake, uncovered @ 425 for 15 minutes
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