you're making mealtime meaningful.
If you’re looking for a no-fuss appetizer for an upcoming event, then I have just the recipe for you. These easy Honeymoon Stackers come together in minutes and are just to have everyone coming back for seconds (and thirds!). They’re a little sweet, a little spicy, and sure to transport your taste buds to a tropical getaway. With simple assembly and an easy homemade glaze, you can have these babies on the appetizer time in no time. Let’s get into how they’re made…
We start with two large kielbasa sausage that will be sliced into rounds about half an inch thick. Each round gets topped with a juicy pineapple chunk (straight from the can, easy-peasy) and a slice of tamed pickled jalapeño. That combination alone would be tasty, but we’re not stopping there. The real magic comes from the glaze: a tasty blend of teriyaki sauce, brown sugar, a splash of pineapple juice, a splash of jalapeño brine, and a sprinkle of garlic powder. It’s sticky, sweet, savory, and the perfect amount of spicy.
Give each stack a drizzle of the sauce and then secure them with a toothpick. Make sure you follow the directions in order to avoid getting sticky toothpicks (that are more likely to burn with the sugary sauce). Pop the stackers in the oven for just over 20 minutes or until they’re sizzling and caramelized. Whether you’re making these for a tropical themed party or casual get-together, they’re guaranteed to make everyone swoon!
Honeymoon Stackers
Yield(s): Serves 14
10m prep time
20m cook time
you're making mealtime meaningful.
Ingredients
- 2 (14 oz) kielbasa sausages
- 1 (14 oz) can pineapple chunks, in juice
- 1 (16 oz) jar tamed pickled jalapenos
- 3 tablespoons teriyaki sauce
- 1 tablespoon brown sugar
- 2 tablespoons pineapple juice, from can
- 2 teaspoons brine from jalapenos jar
- 1 teaspoon garlic powder
- Toothpicks
Preparation
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Slice kielbasa into rounds about ½ inch thick and arrange in an even layer on the prepared baking sheet.
- Stack a chunk of pineapple and a jalapenos slice on each sausage (save juice and brine!).
- In a small bowl or measuring cup with a spout, mix together teriyaki, brown sugar, pineapple juice, jalapeno brine, and garlic powder until well combined.
- Drizzle sauce over each stack and then secure each stack with a toothpick (make sure to do this after the glaze so the toothpicks aren’t sticky).
- Bake for 18-22 minutes or until sizzling and edges are starting to brown.
- Serve warm.
Recipe adapted from Threechicksandawhisk.com