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Flavorful Grilled Kielbasa and Pineapple Skewers Recipe with Easy Honey Sriracha Glaze

grilled kielbasa and pineapple skewers - featured image
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A delicious combination of smoky grilled kielbasa and caramelized pineapple chunks, coated with a sweet and spicy honey sriracha glaze. Perfect for quick weeknight dinners or backyard cookouts.

Ingredients

Scale
  • 1 pound smoked kielbasa, sliced into 1-inch pieces
  • 1 medium fresh pineapple, peeled and cut into 1-inch chunks
  • 3 tablespoons honey
  • 1 to 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • Wooden or metal skewers

Instructions

  1. Slice the kielbasa into 1-inch pieces. Peel and core the pineapple, then cut into 1-inch chunks.
  2. In a mixing bowl, whisk together honey, sriracha sauce, soy sauce, minced garlic, lime juice, and olive oil. Adjust sriracha to taste.
  3. Thread the kielbasa and pineapple alternately onto the skewers, leaving space between pieces for even cooking (about 3-4 pieces of each per skewer).
  4. Preheat grill or grill pan to medium-high heat (around 400°F). Brush grates or pan with oil to prevent sticking.
  5. Place skewers on the grill and cook for 3-4 minutes per side. During the last 2 minutes, brush glaze generously on all sides, turning and basting several times to build a sticky, caramelized coating.
  6. Check for doneness: kielbasa should be browned with grill marks, pineapple should have charred edges but remain juicy. Move skewers to cooler part of grill if glaze starts to burn.
  7. Remove skewers from grill and let rest for 2 minutes before serving to allow glaze to set.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Apply honey sriracha glaze only during the last few minutes of grilling to avoid burning. Use medium-high heat for best caramelization without drying out ingredients. Fresh pineapple is preferred for best flavor and texture. For gluten-free, use tamari or gluten-free soy sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Nutrition

Keywords: grilled kielbasa, pineapple skewers, honey sriracha glaze, easy grilling recipe, smoky sausage, sweet and spicy, backyard barbecue

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