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Hawaiian Kielbasa

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Total Time
Prep: 15 min. Cook: 2-1/2 hours

By Taste Of Home Editorial Team

Recipe by Louise Kline, Fort Myers, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 23, 2023

Salty, savory sausage teams up with juicy, tangy pineapple for a winning combination that you can prep in a flash. The sweet barbecue-style sauce is a tasty way to tie them together.

Test Kitchen Approved

Hawaiian Kielbasa

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Yield: 12 servings
Prep: 15 min
Cook: 2 hours 30 min
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Ingredients

  • 2 pounds smoked kielbasa or Polish sausage, cut into 1-inch pieces
  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons yellow mustard
  • 1 tablespoon cider vinegar
  • 3/4 cup lemon-lime soda
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Text Ingredients

Directions

  1. Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour mixture over sausage; stir to coat. Cover and cook on low until heated through, 2-3 hours.
  2. Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, about 30 minutes longer. Serve with toothpicks if desired.

Nutrition Facts

1/2 cup: 289 calories, 21g fat (7g saturated fat), 51mg cholesterol, 975mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 10g protein.
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