Rise and Shine with Pineapple and Sausage Breakfast Kabobs

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Sneak Preview: Make these Pineapple and Sausage Breakfast Kabobs with three different types of sausage, pineapple chunks, and a delicious sweet and sour sauce for a breakfast or brunch recipe that your family and friends will remember. Prep with one pan and use toothpicks to make “bites”–no skewers or grill is required.

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This recipe for Pineapple and Sausage Breakfast Kabobs was first served to me at a brunch hosted by our minister’s wife several years ago. She promised to give me the recipe. Unfortunately, I never received it. 😟 She probably forgot—same as I sometimes do.

However, it was a culinary memory I was determined to repeat, even without the original recipe. So eventually, I developed this clone, which tastes just as good as hers did—at least the way I remember it. I think you’ll love it as an appetizer, a brunch dish, or a main course served with rice.

What Sets This Recipe Apart

No skewers or kabob utensils are needed.
Pick the sausage of your choice or what’s available.
Only one pan is needed for prep.
Instead of “bites,” place in a serving dish.
Canned pineapple is cheaper and easier than using fresh pineapple.
Makes a colorful and eye-catching platter.

Ingredients and Substitutions

GROUND SAUSAGE: I use mild ground breakfast sausage, but I think the HOT breakfast sausage would be wonderful, too. I have not tried Italian sausage. Form the sausage into tiny meatballs before you start, or break the meat into large chunks as you brown it.
SMOKED SAUSAGE: Link sausages, either smoked or Kielbasa sausage, are my first choice.
COCKTAIL SAUSAGES: These are bite-sized sausages or smoked cocktail sausages, which we call Little Smokies. (That’s a brand name familiar to most Americans.) Since they are fully cooked, you only have to warm or brown them.
PINEAPPLE SLICES OR CHUNKS: If you buy slices, cut each slice into chunks. Or buy the chunks. Don’t throw out the juice. You’ll need it to make the sauce.
BROWN SUGAR: Brown sugar gives the glaze an amber color and the perfect amount of sweetness.
CORNSTARCH: Cornstarch thickens the glaze.
SOY SAUCE: Besides adding salt, soy sauce adds a great umami flavor. Tamari or Worcestershire sauce are acceptable substitutes.
VINEGAR: Vinegar lends the “sour” flavors to the sauce. I use apple or white vinegar.
SWEET and SPICY MUSTARD: Mustard is optional, but if you enjoy food with a little kick, you will love this addition.

sausge kabobs served in a bowl — Put everything in a bowl and sprinkle with fresh parsley to serve the sausage and pineapple as an entrée over rice. Or dish it up for breakfast as a side with pancakes or waffles.

How To Make Pineapple and Sausage Breakfast Kabobs

raw sausage balls — Form ground sausage into mini-meatballs. I use a small ice cream scoop, so they are somewhat uniform.

browning sausage meatballs in a skillet — Brown the meatballs and allow them to cook through.

browning link sausage in a skillet. — Cut the link sausage into small slices or chunks. Brown the little smokies and the link sausage. (I forgot to do it here, but I prefer to cut the little smokies in half.) Remove them from the skillet and set them aside.

adding remaining ingredients to sauce in a skillet — Add the remaining ingredients except for the pineapple to the same skillet.

whisking sauce as it cooks in skillet — Bring the sauce to a boil over medium-high heat and whisk until it thickens.

sausage kabobs — After the sauce thickens, add the pineapple and meat. Stir until heated through.

sausage kabobs arranges on a tray — Use a toothpick and poke a slice of sausage, then a piece of pineapple, and finally, another type of sausage that differs from the one you already have on the toothpick. Sprinkle with parsley if you like.

FAQ About Pineapple and Sausage Bites

Can I make these ahead of time?

Make the day before and refrigerate. When ready to serve, microwave until heated through. Stir to redistribute the sauce.

Can I add green or red bell pepper pieces?

Yes. I recommend you soften pepper pieces in the grease left from cooking the sausage.

Can I add veggies like mushrooms, zucchini pieces, or cherry tomatoes?

These add a lot of color and interest. However, since you won’t be grilling these kabobs, add the vegetable pieces to the grease in the skillet and sauté until slightly softened if you don’t want them to be raw.

What else can I do with these sausage bites?

Try it as an entrée with white or brown rice on the side. Or serve along with pancakes or 5-Ingredient Yogurt waffles.

What can I serve alongside this recipe?

If you are preparing these for breakfast or brunch, consider Lemon Poppy-Seed Scones with Greek Yogurt, Orange Pecan Waffles, or Crispy Egg and Sausage Breakfast Flautas, or keep it simple and stick with scrambled eggs.

Parting Thoughts: Even though I never got the original recipe for this sausage from my friend, I still remember it some 30+ years later. Serving food worth sharing has been known to create life-long memories.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Yield: servings

Rise and Shine with Pineapple and Sausage Breakfast Kabobs

By Paula Rhodes

This easy breakfast kabobs recipe combines three types of sausage, pineapple chunks, and a delicious sweet and sour sauce for a breakfast or brunch recipe that your family and friends will remember.

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Prep time: 10

Cook time: 10

Total time: 20

Ingredients

½ pound (227 g) ground sausage made into mini-meatballs
½ pound (227 g) smoked sausage cubed
½ pound (227 g) little smokies
¼ cup (50 g) brown sugar
1 tablespoon cornstarch
⅔ cup (150 g) water plus pineapple juice
1-2 teaspoons sweet and spicy mustard optional
1 tablespoon soy sauce
2 tablespoons vinegar white or apple vinegar
1 8-oz (227 g) can sliced pineapple drained, and cut into chunks (save juice and set pineapple aside)

Instructions

Brown the 1/2 pound (227 g) ground sausage in a medium non-stick skillet. Set aside.
Brown the 1/2 pound (227 g) smoked sausage and the 1/2 pound (227 g) little smokies in a medium skillet. Drain any excess fat. Cut the smoked sausage into bite-size chunks. Set aside.
Combine 1/4 cup (50 g) brown sugar, 1 tablespoon cornstarch, 2/3 cup (150 g) water plus pineapple juice , 1-2 teaspoons sweet and spicy mustard, 1 tablespoon soy sauce, and 2 tablespoons vinegar into a small bowl. Whisk until smooth. Pour this mixture into the skillet used to brown the sausage. On low heat, cook and whisk until thickened.
Add sausages and 1 8-oz (227 g) can sliced pineapple. Heat until warm throughout.
Make kabobs using toothpicks adding one piece of pineapple and two pieces of sausage. OR, stir together and serve from a serving bowl.