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Sweet and smoky pineapple sausage bites glazed with New England IPA and brown sugar for a perfect caramelized finish.

Ingredients

Scale
  • 1 lb smoked sausage (e.g., kielbasa or similar)
  • 1 fresh pineapple, chopped into bite-sized chunks
  • 1 red onion, diced small
  • 1/2 cup IPA (New England style IPA recommended) or orange juice
  • 4 tablespoons brown sugar
  • 1 tablespoon cooking oil (for greasing baking sheet)
  • Toothpicks or small oven-safe cocktail sticks for skewering

Instructions

  1. Cut smoked sausage into bite-sized rounds.
  2. Peel, core, and chop the pineapple into chunks similar in size to the sausage slices.
  3. Dice the red onion into small pieces.
  4. Thread toothpicks or small oven-safe cocktail sticks with sausage on the bottom, onion in the middle, and pineapple on top to build mini skewers.
  5. Preheat the oven to 350–375°F.
  6. Heat the IPA (or orange juice) in a small saucepan until it just simmers, remove from heat, and stir in brown sugar until dissolved to make the glaze.
  7. Lightly oil a baking sheet and arrange the assembled skewers in a single layer.
  8. Brush the skewers generously with the glaze and bake for 10 minutes.
  9. Carefully flip the skewers, brush with glaze again, and bake an additional 7–8 minutes.
  10. Brush the skewers with glaze once more and broil 1–2 minutes until caramelized.

Notes

Sausage options: smoked pork and turkey blend, kielbasa for classic smoky flavor, andouille or chorizo for a spicy kick., Glaze alternative: substitute beer with orange juice for a non-alcoholic version., For heat, add jalapeño slices between pineapple and onion or stir sriracha or chopped jalapeño into glaze., Vegetarian options include firm plant-based sausage or seared halloumi cheese instead of meat., Grill skewers over medium heat as an alternative cooking method for smoky charred flavor., Store leftovers in airtight container in fridge up to 3 days; reheat in oven at 350°F for 8–10 minutes or microwave 30–60 seconds., Assemble skewers up to 24 hours ahead; prepare glaze up to 3 days ahead., If canned pineapple is used, drain and pat dry well to ensure good caramelization.

Nutrition

Find it online: https://margorecipes.com/pineapple-sausage-bites-with-hazy-ipa-glaze-craft-beering/