Broiled Kielbasa and Pineapple Picks

Name: Broiled Kielbasa and Pineapple Picks
Yield: makes 12 to 14 servings
Ingredients: 1 pound smoked kielbasa, cut into 1/4-inch slices; 1 medium fresh pineapple, peeled, cored, and cut into chunks; One 8-ounce can whole water chestnuts, cut in half; 1/2 cup apple jelly; 1/4 cup spicy brown mustard; 1 tablespoon soy sauce

January 24, 2012

Dating back at least to the 1950s is a party classic known as sweet-and-sour meatballs, or smoky sausages in an easy blend of mustard and jelly. We’ve seen signature variations on this theme using just about every flavor of jelly and mustard around. In the end, they all work the same, producing an easy sweet-and-sour sauce for the meat to bathe in. R. B.’s Aunt Kate, a veteran hostess and merrymaking ringleader in Melbourne, Florida, gives particularly high marks to dishes like this that score lowest in effort and highest in empty bowl at cocktail-recipe swap meets. Our somewhat Asian fusion variation calls for broiled fresh pineapple and kielbasa.

Recipe notes

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