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.