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:
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.
How to make Pineapple and Sausage Breakfast Kabobs:
FAQ about Pineapple and Sausage Bites:
Make the day before and refrigerate. When ready to serve, microwave until heated through. Stir to redistribute the sauce.
Yes. I recommend you soften pepper pieces in the grease left from cooking the sausage.
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.
Try it as an entrée with white or brown rice on the side. Or serve along with pancakes or 5-Ingredient Yogurt waffles.
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.
Rise and Shine with Pineapple and Sausage Breakfast Kabobs
- 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)
- 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.