“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.

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🍢 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

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🔪 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.