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Hawaiian Kielbasa

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.
  • Total Time
    Prep: 15 min. Cook: 2-1/2 hours
  • Makes
    12 servings


  • 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


  • 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.
  • Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, 30 minutes longer. Serve with toothpicks.
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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