Honeymoon Stackers
These Honeymoon Stackers are the perfect bite-sized appetizer, combining smoky kielbasa, juicy pineapple, and zesty pickled jalapeños in one irresistible package. Finished with a sweet and savory glaze, they bake into sticky, caramelized bites that are always a hit at parties, game days, and family gatherings. Best of all, they’re simple to assemble and packed with bold flavor in every bite.
Honeymoon Stackers
Ingredients
| Ingredient | Amount |
|---|---|
| Kielbasa sausage | 2 (14 oz) links |
| Pineapple chunks in juice | 1 (14 oz) can |
| Mild pickled jalapeños | 1 (16 oz) jar |
| Teriyaki sauce | 3 tablespoons |
| Brown sugar | 1 tablespoon |
| Reserved pineapple juice | 2 tablespoons |
| Jalapeño brine | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Toothpicks | As needed |
Instructions
Step 1: Prepare the Oven
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Slice the Kielbasa
Cut the kielbasa into rounds about ½ inch thick. Arrange the slices in a single layer on the prepared baking sheet.
Step 3: Build the Stacks
Place one pineapple chunk on top of each sausage slice, followed by a slice of pickled jalapeño. Reserve some pineapple juice and jalapeño brine for the glaze.
Step 4: Mix the Glaze
In a small bowl, whisk together the teriyaki sauce, brown sugar, pineapple juice, jalapeño brine, and garlic powder until smooth and well combined.
Step 5: Glaze and Secure
Spoon or drizzle the glaze evenly over each stack. Once coated, insert a toothpick through the center of each one to hold the layers together.
Step 6: Bake
Transfer the baking sheet to the oven and bake for 18–22 minutes, or until the kielbasa is hot and lightly browned around the edges and the glaze is bubbling.
Step 7: Serve
Remove from the oven and allow the stackers to cool slightly before serving. Enjoy them warm for the best flavor and texture.
