Description
A sophisticated yet effortless appetizer featuring smoky kielbasa and sweet pineapple in a caramelized glaze.
Ingredients
Scale
- 1 lb kielbasa, halved and cut into 1–1½ inch coins
- 1 cup fresh pineapple chunks, drained
- 2 tbsp unsalted butter, room temperature
- 2 tbsp packed brown sugar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp low-sodium soy sauce
- 1 tsp fresh lime juice
- Pinch cayenne (optional)
- Toothpicks or small skewers
- 1 tsp sesame seeds, toasted
- 2 tbsp fresh parsley or cilantro, finely chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- Slice the kielbasa into coins and make shallow hasselback slits across each coin.
- Arrange coins on the sheet, place a pineapple chunk in each slit, and secure with a toothpick.
- In a saucepan, melt butter and mix in brown sugar, honey, Dijon, soy sauce, and lime juice; simmer until thickened.
- Spoon half of the glaze over the kielbasa and pineapple.
- Roast for 12–15 minutes until golden brown and bubbling.
- Remove from oven, brush with remaining glaze, and sprinkle with sesame seeds and herbs.
- Let rest for 2 minutes, then serve immediately.
Notes
Serve on a platter with uniform spacing and garnish with microgreens or scallions. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 35mg