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Sausage & Pineapple Appetizer Kabobs
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5 from 3 votes

Sausage & Pineapple Appetizer Kabobs

Author Joy in Every Season


  • 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


  • 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!