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Sausage Pepper Pineapple Skewers

5 from 1 review


  • 1 12oz package of North Country Smokehouse Natural Polish Style Kielbasa, sliced into 1/2 inch coins
  • 10oz fresh pineapple, cut into chunks
  • 2 red bell peppers, cut into large chunks
  • For marinade:
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp soy sauce
  • salt and pepper, to taste
  • 1520 toothpicks or small kabob skewers, soaked overnight


  1. Preheat oven to 425 degrees. In a small mixing bowl, whisk together ingredients for marinade and set aside.
  2. Cut up sausage, pineapple, and peppers. Place all ingredients in a large mixing bowl and toss with marinade until everything is evenly coated. Using the toothpicks, skewer a piece of pineapple, pepper, and sausage. Place finished skewer on a parchment paper lined baking sheet. Continue with remaining ingredients until everything is used up.
  3. Bake for 30 minutes or until peppers are cooked through and sausage if slightly browned on the outside.
  4. Serve warm!