Honeymoon Stackers

These Honeymoon Stackers are a fantastic appetizer that delivers a perfect balance of flavors. Salty kielbasa, sweet pineapple, and a kick of pickled jalapeño are stacked and baked with a delicious, sticky glaze. They’re quick to assemble and a guaranteed crowd-pleaser for any party or gathering.

Honeymoon Stackers

Ingredients:

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Slice & Arrange: Slice the 2 kielbasa sausages into rounds about ½ inch thick. Arrange the sausage rounds in an even layer on the prepared baking sheet.
3. Assemble Stacks: On top of each sausage round, stack one chunk of pineapple and one slice of pickled jalapeño. Be sure to save the juice from the pineapple can and the brine from the jalapeño jar for the sauce!
4. Make the Glaze: In a small bowl or a measuring cup with a spout, whisk together the 3 tablespoons teriyaki sauce, 1 tablespoon brown sugar, 2 tablespoons pineapple juice, 2 teaspoons jalapeño brine, and 1 teaspoon garlic powder until well combined.
5. Glaze & Secure: Drizzle the prepared sauce evenly over each stack on the baking sheet. After drizzling the glaze, insert a toothpick through the center of each stack to secure the ingredients together. (Securing them after glazing prevents the toothpicks from becoming sticky and hard to handle).
6. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the kielbasa is sizzling and the edges are starting to brown.
7. Serve: Remove from the oven and serve the Honeymoon Stackers warm.