1. Drain sausages and pineapple. Measure 2 tablespoons pineapple juice and reserve the rest only for possible consistency adjustments.
2. Warm brown sugar, barbecue sauce, butter, measured juice, Worcestershire, garlic, paprika, pepper, and optional flakes over medium-low heat, stirring until smooth.
3. Add sausages and bring to a gentle simmer. Fold in pineapple.
4. Simmer uncovered on low for about 20–25 minutes, stirring regularly, until sausages are thoroughly hot according to package directions and sauce coats lightly.
5. If thin, reduce a little longer or reduce sauce separately. If thick, add a small splash of water or juice. Do not let the sugar scorch.
6. Garnish if desired and serve with picks and small plates. For longer serving, transfer hot food to equipment that maintains at least 140°F.

Slow cooker: Combine prepared glaze, thawed fully cooked sausages, and pineapple in a suitable cooker. Cook approximately 2–3 hours on LOW or 1–1½ hours on HIGH, verifying thorough heating and package requirements. Sauce may need separate stovetop reduction. WARM is for holding already-hot food.

Storage: Refrigerate promptly for 3–4 days. Reheat leftovers to 165°F. Freeze up to 2 months for best quality.

Estimated nutrition: About 280–340 calories per serving at 10 servings; brands and glaze portions vary.

Recipe note: Gentle heat and well-drained pineapple are the main controls for a glossy sauce. The base recipe contains no bacon.