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Teriyaki Chili Kielbasa with Pineapple



Prep Time

15 min

Cook Time

20 min


At once sweet, sour, and spicy, this Asian-inspired recipe combines smoked kielbasa, fresh pineapple, and peppery chili garlic sauce for a flavorful dish. With just five ingredients, this simple meal comes together in less than 20 minutes. Serve over hot jasmine rice, which you can make in a rice cooker or on the stovetop. Coleman Polish Kielbasa Uncured Sausage is ideal for this recipe, with no added nitrates, nitrites, or artificial ingredients.


  • 1 package Coleman Polish Kielbasa Uncured Sausage, sliced 1/2-inch thick
  • 2 1/4 cups diced fresh pineapple, divided
  • 1/4 cup chili garlic sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 cup jasmine rice, cooked


Preheat oven to 375° F.
Combine 1/4 cup of the pineapple with the chili sauce, soy sauce, and honey in the blender and puree to create the sauce.
Toss the remaining pineapple with the sliced kielbasa in a medium bowl and add the sauce. Toss gently to coat the pineapple and kielbasa evenly, and then spread everything onto a baking sheet lined with parchment paper or a silicone baking liner (to prevent sticking).
Bake until heated through and bubbly, about 20 minutes. Serve over jasmine rice and garnish with chives.

Products in This Recipe

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