Honeymoon Stackers

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Slice the Kielbasa: Cut the kielbasa sausages into ½-inch thick rounds. Arrange them in a single, even layer on the prepared baking sheet.

3. Create the Stacks: Top each kielbasa round with a pineapple chunk and a slice of pickled jalapeño.

4. Make the Glaze: In a small bowl, whisk together the teriyaki sauce, brown sugar, 2 tablespoons of pineapple juice, 2 teaspoons of jalapeño brine, and garlic powder until the sugar is dissolved and the mixture is smooth.

5. Glaze and Secure: Drizzle or brush the glaze generously over each stack. Then, carefully spear each stack with a toothpick to hold it together (doing this after glazing prevents sticky fingers).

6. Bake: Bake for 18-22 minutes, or until the kielbasa is sizzling and the edges are beginning to caramelize and brown.

7. Serve: Let cool for a few minutes before serving. Serve warm and enjoy!

Chef’s Notes

• Spice Level: For a milder bite, use fewer jalapeño slices. For more heat, add an extra slice to each stack or include a dash of your favorite hot sauce in the glaze.

• Make Ahead: You can assemble the stacks (without the glaze and toothpicks) on the baking sheet a few hours ahead of time. Cover and refrigerate. Whisk the glaze separately and store it in the fridge. Drizzle and bake just before your guests arrive.

• Grilling Option: These can also be cooked on the grill over medium heat for that delicious smoky flavor!