Description

Yield: 8–10 appetizer servings
Prep time: 10 minutes
Stovetop cook time: Approximately 20–25 minutes
Stovetop total: Approximately 30–35 minutes
Slow cooker: Approximately 2–3 hours on LOW or 1–1 1/2 hours on HIGH, plus any sauce-finishing time

Ingredients

Scale

For the Sausages and Sauce

2 packages fully cooked Lil’ Smokies cocktail sausages, 14 ounces each
1 cup pineapple chunks, drained if canned
1/2 cup pineapple juice
1/3 cup honey
1/4 cup barbecue sauce
2 tablespoons soy sauce
4 garlic cloves, finely minced
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 teaspoon cornstarch
1 tablespoon cold water

Optional Garnishes

2 tablespoons sliced green onions
1 tablespoon toasted sesame seeds
A pinch of crushed red pepper flakes
A few additional pineapple pieces

This recipe uses fully cooked cocktail sausages, not raw miniature sausages. Check the package before beginning; raw meat requires a different cooking approach and appropriate cooking-temperature guidance.

Instructions

Whisk 1/2 cup pineapple juice, 1/3 cup honey, 1/4 cup barbecue sauce, 2 tablespoons soy sauce, 1 tablespoon ketchup, 1 teaspoon Dijon, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
Pour into a skillet with 4 minced garlic cloves and heat gently.
Add two 14-ounce packages fully cooked cocktail sausages. Simmer gently for 10–15 minutes, following the package heating directions.
Stir in 1 cup drained pineapple chunks and cook for another 3–5 minutes, until hot.
Mix 1 teaspoon cornstarch with 1 tablespoon cold water. Stir into the simmering sauce and cook for 1–2 minutes, until glossy.
Garnish and serve hot. For slow cooking, combine the ingredients without the slurry, heat thoroughly, then thicken near the end or finish the sauce on the stove.

Storage: Refrigerate promptly and use within 3–4 days. Reheat leftovers to 165°F. Hold hot food at 140°F or above.

Nutrition: The supplied estimate of 280–350 calories per serving is approximate and depends on whether the batch is divided into 8 or 10 portions, sausage brand, sauce, and garnish. A verified calculation requires the labels from the specific products used. Sodium can be substantial because both sausages and soy sauce contribute salt.