Sausage & Pineapple Appetizer Kabobs

Enjoy a little taste of the tropics with these Sausage & Pineapple Appetizer Kabobs! We serve grilled sausages all the time. Sometimes as an appetizer, with a little hot sweet mustard for dipping, or as a main course, served on a toasted roll with grilled peppers & onions. Since I had a nice fresh pineapple, and not enough other fruit for a fruit salad, I opted for these Sausage & Pineapple Appetizer Kabobs. And, if you ask me, pineapple & sausage go together as well as peanut butter & jelly!

These were so delicious! Grilled sausage is always good and the addition of the sweet grilled pineapple, made these the perfect two-bite appetizer!

Enjoy them plain, as pictured above ^^ or even better, top them with a little teriyaki glaze!!

For the glaze I simply used bottled Soy Vay Teriyaki that I had on hand and reduced it down a little to create a glaze. If you prefer to make a homemade teriyaki, here’s a recipe I found on All Recipes that sounds like one worth trying.

Do you have a favorite sausage? I started buying Aidell’s sausage a few years ago, and love their Chicken Apple Sausages and also the Spicy Mango with Jalepeno. I used the Chicken Apple for these Sausage & Pineapple Appetizer Kabobs.

I hope you enjoy this simple appetizer! Please remember to share on FB or Pinterest 🙂 

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5 from 3 votes

Sausage & Pineapple Appetizer Kabobs

Author Joy in Every Season

Ingredients

• 1 pkg Aidell's Chicken Apple Sausage or use your favorite
• 1/2 fresh pineapple cut into spears, then cubed
• 1 cup teriyaki sauce I use Soy Vay
• 1/4 tsp brown sugar
• 1/4 tsp cornstarch used to help thicken the glaze
• small wooden skewers

Instructions

• Soak wooden skewers in cold water (this prevents them from burning on the grill).
• Measure teriyaki sauce into a small saucepan, stir in brown sugar. Heat over medium heat until it comes to a low boil.
• Stir 1/4 cornstarch into about a tablespoon of water until well blended. Stir into teriyaki sauce. Reduce heat to low and continue to simmer until sauce begins to thicken (20-30 minutes).
• Cut each sausage into cubes and set aside (4-5 per sausage).
• To prep pineapple, first cut off ends, and carefully slice off skin. Slice in half lengthwise, then into quarters. Cut out core. Cut each quarter in half. You should now have 8 peeled & cored spears. Cut 4 of those spears into cubes (size size as the sausage cubes). Save remaining 4 spears for enjoying another time.
• Remove skewers from water and assemble with sausage & pineapple chunks.
• Preheat grill to medium and grill, turning regularly for about 5 minutes or until heated through with nice grill marks.
• Drizzle teriyaki glaze over top and enjoy!

Hot Wings are always a popular appetizer!Or even something as simple as Homemade Onion Dip And of course, Beet Hummus! It’s as delicious as it is beautiful!