Sausage Pineapple Tidbits Recipes

Steps:

• Slice sausage into bite-size chunks.
• Drain pineapple chunks.
• Mix all ingredients in a saucepan.
• Simmer for 30 minutes.
• Serve hot.
• Keeps well in crock pot.

Steps:

• Place pineapple, kielbasa sausage, and onions into the bottom of a slow cooker.
• Combine water and cornstarch in a bowl and whisk until smooth.
• Whisk together reserved pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Bring mixture to a simmer; pour in cornstarch slurry. Whisk until well combined and thickened slightly, 3 to 5 minutes. Remove from heat and pour over the ingredients in the slow cooker. Mix well to coat.
• Cover and cook on High until kielbasa is cooked through, and mixture has thickened and reduced, 3 to 4 hours.

Steps:

• In a large cast-iron or other heavy skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.

Steps:

• Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
• In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
• Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
• Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
• Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.