“My new favorite party appetizer!”
Honeymoon Stackers are the ultimate bite-sized appetizer—bringing together the perfect harmony of sweet pineapple, savory kielbasa, and tangy pickled jalapeños. Coated in a sticky-sweet teriyaki glaze and baked until golden and caramelized, these irresistible bites are sure to steal the spotlight at any gathering.
🍢 Honeymoon Stackers
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kielbasa sausages | 2 (14 oz) |
| Pineapple chunks (in juice) | 1 (14 oz) can |
| Tamed pickled jalapeños | 1 (16 oz) jar |
| Teriyaki sauce | 3 tablespoons |
| Brown sugar | 1 tablespoon |
| Pineapple juice (from can) | 2 tablespoons |
| Jalapeño brine (from jar) | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Toothpicks | As needed |
🔪 Instructions:
1. Preheat & Prepare Pan
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup.
2. Slice the Kielbasa
Cut the kielbasa sausages into ½-inch thick rounds. Lay them out in a single layer on the prepared baking sheet.
3. Assemble the Stackers
Top each sausage round with one pineapple chunk and one slice of tamed pickled jalapeño. Set aside any juice from the pineapple can and jalapeño jar—you’ll use it in the glaze.
4. Make the Glaze
In a small bowl or measuring cup, whisk together:
- 3 tablespoons teriyaki sauce
- 1 tablespoon brown sugar
- 2 tablespoons reserved pineapple juice
- 2 teaspoons jalapeño brine
- 1 teaspoon garlic powder
Stir until the sugar dissolves and everything is well combined.
5. Glaze & Secure
Drizzle the glaze generously over each stack. Once coated, insert a toothpick through each one to hold the layers together. (Glazing first keeps the toothpicks clean and easier to handle.)
6. Bake to Perfection
Place the sheet in the oven and bake for 18–22 minutes, until the glaze bubbles, the kielbasa edges begin to brown, and everything is hot and caramelized.
7. Cool Slightly & Serve
Let the stackers rest for a few minutes before serving. These bites are best enjoyed warm and fresh out of the oven.
