15 to 20 toothpicks or small kabob skewers, soaked overnight
Instructions
Preheat oven to 425 degrees.
In a small mixing bowl, whisk together olive oil, Dijon mustard, date syrup, sriracha, soy sauce, salt, and pepper to create the marinade. Set aside.
Slice the sausage into 1/2 inch coins and cut the pineapple and bell peppers into large chunks. Add everything to a large mixing bowl and toss with the marinade until evenly coated.
Using soaked toothpicks or small skewers, thread one piece of pineapple, one piece of pepper, and one slice of sausage onto each skewer. Place the finished skewers onto a parchment paper-lined baking sheet.
Bake for 30 minutes, or until the peppers are tender and the sausage is lightly browned around the edges.