There’s nothing quite like the smell of sizzling sausage mingling with the sweetness of caramelized pineapple as it wafts through the air at a summer cookout. These Grilled Sausage & Pineapple Appetizer Kabobs are my go-to for gatherings, offering a delightful sweet and savory flavor combo that’s hard to resist. Not only are they incredibly quick to prepare—making them perfect for impromptu events—but they also pack a punch in taste that impresses both friends and family alike. Imagine serving these vibrant, two-bite wonders, drizzled with a luscious teriyaki glaze, as you bask in the company of loved ones. Curious about how to make these kabobs your new favorite appetizer? Let’s dive into this delicious recipe!
Why Will You Love These Kabobs?
Tropical Twist: These Sausage & Pineapple Appetizer Kabobs pack a delightful punch of sweet and savory flavors that transports you to a summer paradise.
Quick & Easy: No intricate steps here—just simple prep that’s ready in no time, perfect for those last-minute gatherings.
Versatile Options: Customize your kabobs with your favorite sausage or mix in other fruits like bell peppers or zucchini for added color and texture.
Crowd-Pleasing Appeal: Impress guests at your next barbecue with this eye-catching appetizer that’s sure to be a hit among friends and family.
Make-Ahead Friendly: For busy days, assemble these kabobs ahead of time and store them in the fridge; they’re ready to grill for effortless entertaining.
Sausage & Pineapple Appetizer Kabobs Ingredients
For the Kabobs
• Aidell’s Chicken Apple Sausage – A juicy protein base; feel free to swap with any favorite sausage like pork or turkey.
• Fresh Pineapple – Adds natural sweetness; in a pinch, use canned pineapple chunks for convenience.
• Small Wooden Skewers – Essential for assembly; soak them in water beforehand to prevent burning on the grill.
For the Teriyaki Glaze
• Teriyaki Sauce – Provides a rich, savory flavor; Soy Vay Teriyaki is recommended, but make your own if you prefer.
• Brown Sugar – Enhances sweetness in the glaze; omit it if you’re using a sweet teriyaki sauce.
• Cornstarch – Helps thicken the glaze; mix well with water before adding to keep it smooth.
Step‑by‑Step Instructions for Sausage & Pineapple Appetizer Kabobs
Step 1: Soak Skewers
Begin by soaking your small wooden skewers in cold water for at least 30 minutes. This step is crucial as it prevents the skewers from burning when placed on the grill. While the skewers soak, prepare the other ingredients to maximize your preparation time.
Step 2: Prepare the Teriyaki Glaze
In a medium saucepan, combine your teriyaki sauce and brown sugar over medium heat. Stir occasionally until the mixture reaches a gentle boil. This usually takes about 5 minutes, and you’ll notice the sauce becoming aromatic and bubbling nicely, indicating it’s time to thicken.
Step 3: Thicken the Sauce
Dissolve cornstarch in a tablespoon of water, then gradually stir it into the boiling teriyaki sauce. Continue to simmer for about 20–30 minutes, or until the sauce thickens to your desired consistency. You’ll know it’s ready when it coats the back of a spoon and has a shiny finish, perfect for drizzling later.
Step 4: Chop the Ingredients
While the sauce simmers, cut the Aidell’s chicken apple sausage into 4–5 equal-sized cubes each. Then, chop the fresh pineapple into similar-sized chunks to ensure even cooking on your kabobs. A uniform size facilitates grilling, as everything cooks evenly.
Step 5: Assemble the Kabobs
Carefully thread an alternating pattern of sausage and pineapple onto the soaked skewers. Start with a piece of sausage, then follow with a pineapple chunk, repeating until the skewer is filled. Aim for a vibrant presentation, as a balanced look makes the Sausage & Pineapple Appetizer Kabobs visually appealing.
Step 6: Preheat the Grill
Preheat your grill to medium heat, about 350°F (175°C). This step is critical for achieving those beautiful grill marks and ensuring the kabobs are heated through without burning. Allow about 10 minutes for the grill to reach the right temperature.
Step 7: Grill the Kabobs
Place the assembled kabobs on the hot grill and cook for approximately 5 minutes. Turn them frequently to create nice grill marks and ensure even cooking; you’re aiming for caramelized pineapple and heated sausage, keeping an eye on them to avoid charring.
Step 8: Drizzle with Sauce
Once the Sausage & Pineapple Appetizer Kabobs are grilled to perfection, drizzle the thickened teriyaki glaze generously over the skewers. Let the glaze soak into the kabobs for a minute or two before transferring them to a serving platter. The glossy finish enhances both flavor and presentation!
Make Ahead Options
These Sausage & Pineapple Appetizer Kabobs are an excellent choice for meal prep! You can assemble the kabobs (with sausage and pineapple alternating) up to 24 hours in advance and store them in an airtight container in the refrigerator. This way, when it’s time to serve, all you need to do is preheat your grill and cook them for about 5 minutes. To maintain quality, remember to soak the wooden skewers before assembling, and drizzle the teriyaki glaze just before serving to keep the flavors vibrant and fresh. By prepping these kabobs ahead of time, you can enjoy hassle-free entertaining and delicious flavors without the last-minute rush!
Expert Tips for Sausage & Pineapple Kabobs
- Sausage Selection: Choose your favorite sausage to tailor the flavors; spicy variants add an exciting kick, while turkey offers a leaner option.
- Pineapple Prep: Grill fresh pineapple for optimal caramelization and flavor, but canned chunks work in a pinch—just ensure they’re drained well.
- Skewers Care: Soak wooden skewers longer than 30 minutes for best results, preventing any burning, especially over high heat.
- Glaze Goodness: Let the teriyaki glaze cool slightly before drizzling; this enhances the flavor and gives a beautiful sheen to your kabobs.
- Serving Style: Present your kabobs with a side of dipping sauce like sweet mustard or a tangy yogurt dip to elevate the experience.
How to Store and Freeze Sausage & Pineapple Appetizer Kabobs
Refrigerator: Keep leftover kabobs in an airtight container for up to 3 days. This helps maintain their flavor and prevents drying.
Freezer: For longer storage, freeze assembled kabobs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating: Thaw frozen kabobs in the fridge overnight before reheating. Grill for a few minutes until heated through, or use an oven at 350°F (175°C) for about 10–15 minutes.
Make-Ahead Tip: Assemble kabobs in advance and store them refrigerated, ready to grill just before serving for effortless entertaining.
Sausage & Pineapple Appetizer Kabobs Variations
Feel free to personalize these kabobs and make them sing with your favorite flavors!
- Dairy-Free: Use a plant-based sausage to enjoy a delicious dish without dairy.
- Fruit Variety: Switch out fresh pineapple for bell peppers, zucchini, or even mango for a fun twist.
- Barbecue Style: Swap out teriyaki sauce for a tangy barbecue for a different flavor profile that adds a smoky edge.
- Spicy Kick: Infuse some heat by adding sliced jalapeños or using chipotle sausage; it’s a delightful surprise!
- Extra Crunch: Before serving, sprinkle toasted sesame seeds or chopped green onions on top for a beautiful finish and added crunch.
- Gluten-Free: Use a gluten-free teriyaki sauce and ensure the sausage is gluten-free to cater to dietary needs.
- Sweet Heat: Mix honey with your teriyaki glaze for a touch of sweetness blended with a hint of sriracha for an exciting flavor boost.
And if you’re looking for even more flavor inspiration, why not try these lovely Garlic Shrimp Sausage kabobs? They pair fantastically with the rich flavors of pineapple and sausage!
What to Serve with Sausage & Pineapple Appetizer Kabobs
Complement your culinary creation with these delicious side dishes that elevate your summer gatherings.
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Creamy Coleslaw: This crunchy, tangy side brings a cool contrast, balancing the smoky sweetness of the kabobs while adding vibrant colors to your plate. It’s perfect for a picnic-style meal.
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Garlic Bread: Rich and buttery, this side adds hearty texture and flavor. The warmth of the bread pairs beautifully with the grilled kabobs, making each bite satisfying.
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Grilled Asparagus: Tender and charred, grilled asparagus not only adds a pop of vibrant green but also boasts a light, fresh flavor that enhances the savory nature of the kabobs.
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Fruit Salad: A refreshing medley of seasonal fruits echoes the sweet pineapple notes of the kabobs. This colorful dish brings brightness and a hint of juiciness to your meal, making it a delightful accompaniment.
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Rice Pilaf: Fluffy rice studded with herbs and spices provides a comforting base that absorbs the teriyaki glaze, harmonizing with the bold flavors of the kabobs.
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Iced Tea or Lemonade: Cool beverages are essential on warm days! A glass of refreshing iced tea or lemonade with a sprig of mint complements the delightful sweetness of your kabobs.
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Chocolate Brownies: For dessert, fudgy brownies are the perfect finisher. Their rich, decadent chocolate flavor rounds off the meal, offering a sweet contrast to the savory dish.
With these delightful pairings, your Sausage & Pineapple Appetizer Kabobs will create a memorable feast!
Sausage & Pineapple Appetizer Kabobs Recipe FAQs
How do I choose the right sausage for my kabobs?
Absolutely! The key is to pick a sausage that complements the sweet pineapple. I love using Aidell’s Chicken Apple Sausage for its juicy flavor, but you can also experiment with spicy sausage or turkey for a leaner option! Just ensure it’s something you enjoy, as it will make all the difference in flavor.
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What’s the best way to store leftover kabobs?
Very! Simply place your leftover kabobs in an airtight container and refrigerate them for up to 3 days. This keeps them flavorful while preventing them from drying out. Reheat them before serving by grilling briefly or using your oven at 350°F (175°C).
Can I freeze the assembled kabobs for later use?
Of course! To freeze, place the assembled kabobs in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can last up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight before grilling!
What should I do if my teriyaki glaze isn’t thickening?
No worries! If your teriyaki glaze isn’t thickening after 20-30 minutes, try this: In a small bowl, mix another tablespoon of cornstarch with an equal amount of water until smooth, and then stir it back into the simmering sauce. Continue to cook for another 5-10 minutes or until it reaches your desired consistency.
Are these kabobs suitable for people with dietary restrictions?
Absolutely! These Sausage & Pineapple Appetizer Kabobs can easily be adjusted. If you or your guests have allergies, like gluten sensitivity, make sure to choose gluten-free teriyaki sauce and check your sausage ingredients. Plus, you can swap in vegetables or fruits that fit dietary needs while still keeping the flavor profile vibrant.
How long can I keep the teriyaki glaze in the fridge?
Great question! You can store any leftover teriyaki glaze in an airtight container in the refrigerator for up to 1 week. Just give it a stir before using, as it may thicken a bit when chilled. It’s a wonderful way to enhance other dishes too, like stir-fries or grilled meats!
Sausage & Pineapple Appetizer Kabobs for Flavorful Fun
Ingredients
Equipment
Method
- Soak small wooden skewers in cold water for at least 30 minutes.
- In a medium saucepan, combine teriyaki sauce and brown sugar over medium heat and stir until it reaches a gentle boil.
- Dissolve cornstarch in a tablespoon of water, then stir it into the boiling teriyaki sauce and simmer until thickened.
- Chop Aidell's chicken apple sausage and fresh pineapple into equal-sized cubes.
- Thread an alternating pattern of sausage and pineapple onto the soaked skewers.
- Preheat grill to medium heat, about 350°F (175°C).
- Grill the assembled kabobs for about 5 minutes, turning frequently.
- Drizzle the thickened teriyaki glaze over the grilled kabobs.
