Description
Prep time: 20–30 minutes
Bake time: Approximately 30–45 minutes, or as needed
Resting time: 5 minutes
Servings: 8–10 appetizer portions
Ingredients
Scale
- 1 package (14 ounces) fully cooked cocktail sausages
- 1 pound thin-cut bacon, cut into suitable wrapping lengths
- 1 can (20 ounces) pineapple chunks, drained and dried
- ½ cup packed light brown sugar
- ¼ cup honey
- 2 tablespoons barbecue sauce
- 1 tablespoon reserved pineapple juice
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- A pinch of cayenne, optional
- Cooking-safe wooden toothpicks
Instructions
- Heat the oven to 375°F. Line a rimmed baking sheet with foil and add a lightly greased oven-safe rack if available.
- Count the sausages and prepare enough bacon pieces. Cut large pineapple chunks smaller.
- Wrap each sausage and a pineapple piece with bacon. Secure with a toothpick and arrange seam-side down with space between pieces.
- Whisk the glaze ingredients together. Divide into an initial brushing portion and a clean finishing portion.
- Brush lightly with the initial glaze. Bake approximately 25–35 minutes, checking the bacon and turning pieces if necessary.
- When the bacon is nearly done, use a clean brush to apply the reserved glaze. Bake another 5–10 minutes, or until the bacon is fully cooked and the sausages meet their package heating directions. Tent if browning too quickly.
- Rest for 5 minutes and serve warm, warning guests about the toothpicks.
Storage: Refrigerate promptly for 3–4 days or freeze cooked portions for up to 2 months for quality. Reheat leftovers to 165°F. Maintain hot-held appetizers at 140°F or above.