Description
- Prep time: Approximately 25 minutes
- Bake time: 30–42 minutes
- Glaze cooking: 7–10 minutes, overlapping baking
- Rest time: 3 minutes
- Total time: Approximately 1 hour–1 hour 10 minutes
- Yield: 32 sausage bites with pineapple
- Servings: Approximately 8–10 appetizer portions
- Difficulty: Easy
Ingredients
Scale
Ingredients
For the sausages:
- 32 fully cooked cocktail sausages, about 14–16 ounces
- 16 slices thin-cut bacon, halved crosswise
For the pineapple:
- 1 can pineapple chunks in juice, 20 ounces
- Reserve ⅓ cup juice before discarding excess liquid
For the glaze:
- ⅓ cup honey
- ⅓ cup reserved pineapple juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
For finishing:
- 2 tablespoons thinly sliced green onions
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Line a rimmed sheet with foil and add an oven-safe rack. Line a second sheet with suitable parchment.
- Pat sausages dry. Wrap each in half a bacon slice and arrange seam-side down on the rack. Secure if needed.
- Drain pineapple, reserving ⅓ cup juice. Pat chunks dry and spread on the second tray.
- Bake sausages for 25–35 minutes, until bacon is cooked through and browned.
- Roast pineapple for 20–25 minutes, turning once. Remove when ready.
- Simmer glaze ingredients for 7–10 minutes, until lightly syrupy. Reserve half in a clean bowl.
- Brush sausages lightly with the other half. Bake for 5–7 minutes more.
- Rest for 3 minutes. Remove and count all assembly toothpicks.
- Lightly glaze pineapple and arrange with sausages. Add reserved glaze sparingly.
- Sprinkle with green onions and serve warm.