I appreciate how simple these are to assemble with just a handful of ingredients. I can prep them in about 10 minutes, pop them in the oven, and have a crowd-pleasing appetizer ready in no time.
I love how each layer plays its part. The kielbasa brings savory depth, the pineapple adds juicy sweetness, and the pickled jalapeños give just the right touch of heat.
I also enjoy how the homemade glaze caramelizes in the oven, creating slightly crispy edges and a sticky finish that makes every bite memorable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (14 oz) kielbasa sausages 1 (14 oz) can pineapple chunks, in juice 1 (16 oz) jar tamed pickled jalapenos 3 tablespoons teriyaki sauce 1 tablespoon brown sugar 2 tablespoons pineapple juice, from can 2 teaspoons brine from jalapenos jar 1 teaspoon garlic powder toothpicks
Directions
I preheat the oven to 400°F and line a baking sheet with parchment paper.
I slice the kielbasa into rounds about 1/2 inch thick and arrange them in a single layer on the prepared baking sheet.
I place one chunk of pineapple and one slice of jalapeño on top of each sausage round, saving the juice and brine for the glaze.
In a small bowl, I mix together the teriyaki sauce, brown sugar, pineapple juice, jalapeño brine, and garlic powder until well combined.
I drizzle the glaze over each stack, then secure them with toothpicks. I make sure to add the toothpicks after drizzling so they don’t get sticky.
I bake for 18–22 minutes, until everything is sizzling and the edges start to brown.
I serve them warm for the best flavor and texture.
Servings and Timing
Servings: 14
Prep time: 10 minutes Cook time: 18–22 minutes Total time: About 30 minutes
Variations
I sometimes use smoked sausage instead of kielbasa for a slightly different flavor profile.
When I want extra heat, I add a small sprinkle of crushed red pepper flakes to the glaze.
If I prefer a milder version, I reduce the jalapeño slices or use sweet mini peppers instead.
For a tropical twist, I brush a little honey into the glaze for added sweetness.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in the oven at 350°F for about 8–10 minutes until heated through. I can also microwave them briefly, though the oven keeps the edges slightly crisp.
FAQs
Can I prepare these ahead of time?
Yes, I often assemble the stacks a few hours ahead and refrigerate them. I wait to drizzle the glaze and add toothpicks until just before baking.
Are these very spicy?
Since I use tamed pickled jalapeños, I find the heat level mild and balanced. I can always adjust the spice by choosing hotter or milder peppers.
Can I grill these instead of baking?
Yes, I can place them on a grill-safe tray and cook over medium heat until heated through and slightly caramelized.
What can I serve with Honeymoon Stackers?
I like serving them alongside other appetizers like sliders, dips, or a fresh fruit platter for balance.
Can I make these without pineapple?
I prefer them with pineapple for sweetness, but I can substitute with thick slices of bell pepper or even small chunks of mango for a different flavor.
Conclusion
I love how Honeymoon Stackers combine sweet, savory, and spicy elements into one simple, crowd-friendly appetizer. They’re easy to prepare, full of bold flavor, and perfect for parties, game days, or casual gatherings. Whenever I make them, I know they won’t last long on the serving tray.
Honeymoon Stackers are the ultimate sweet and spicy party appetizer made with juicy kielbasa, pineapple chunks and tamed pickled jalapenos. Glazed in a sticky teriyaki sauce, these easy baked bites are perfect for game day, holidays and crowd pleasing gatherings.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 14
Category:Appetizer
Method:Baking
Cuisine:American
Ingredients
2 (14 oz) kielbasa sausages
1 (14 oz) can pineapple chunks (in juice)
1 (16 oz) jar tamed pickled jalapeños
3 tablespoons teriyaki sauce
1 tablespoon brown sugar
2 tablespoons pineapple juice (from can)
2 teaspoons jalapeño brine (from jar)
1 teaspoon garlic powder
Toothpicks
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Kielbasa:
Slice kielbasa into ½-inch thick rounds and arrange in a single layer on the prepared baking sheet.
Assemble the Stackers:
Top each kielbasa slice with one pineapple chunk and one slice of jalapeño. (Reserve the juice and brine for the glaze.)
Make the Glaze:
In a small bowl or measuring cup, whisk together teriyaki sauce, brown sugar, pineapple juice, jalapeño brine, and garlic powder until fully combined.
Glaze & Secure:
Drizzle the glaze evenly over each stack. Then insert a toothpick through each stack to secure (doing this after glazing prevents sticky toothpicks).
Bake:
Bake for 18–22 minutes, or until sizzling and the edges begin to brown and caramelize.
Serve:
Serve warm for the best sweet-and-spicy flavor experience.
Notes
For extra heat, use hot jalapeños instead of tamed.
If you prefer crispier edges, broil for the last 1–2 minutes (watch carefully).
These can be assembled a few hours ahead and refrigerated until ready to bake.
Leftovers can be reheated in the oven at 350°F for 8–10 minutes.
