Broiled Kielbasa Pineapple Picks is a fresh variation of the classic jam and mustard dressed meatball or sausage appetizer.
We rely on R.B.’s Aunt Kate, a veteran hostess and merrymaking ringleader in Melbourne, Florida, to keep us abreast of the latest trends in neighborhood party nibbles. She and her gang give particularly high marks at their cocktail recipe swap meets to dishes that score the lowest in effort and the highest in empty bowl.
A persistent favorite in Melbourne is the recipe genre known as sweet and sour meatballs or smoky sausages in an easy blend of mustard and jam. We’ve seen signature variations on this theme using just about every flavor of jam and mustard around. In the end, they all work the same producing an easy sweet and sour sauce for the meat to lounge around in. Our variation calls for broiled fresh pineapple and kielbasa.
- 16 ounces smoked kielbasa, cut into 1/4 inch slices
- 1 medium skinned and cored fresh pineapple, cut into chunks
- One 8-ounce can whole water chestnuts, cut in half
- For the Sauce
- 1/ cup apple jelly
- 1/4 cup spicy brown mustard
- 1 tablespoon soy sauce
Heat the oven broiler.
Place the kielbasa slices on a large rimmed baking sheet.
Broil the kielbasa for 10 minutes, stirring occasionally, until slightly charred.
Add the pineapple chunks and water chestnuts and broil for an additional 5 minutes, until the fruit is slightly charred.
To make the sauce, combine the apple jelly, mustard, and soy sauce in a small saucepan over medium heat. Stir until the jelly is melted and the sauce is smooth and well blended.
Transfer the kielbasa mix to a serving bowl. Drizzle with the warm sauce. Serve with toothpicks. Makes 10 servings.