Ingredients
- 2-3 ropes smoked kielbasa 12-14 ounces each
- 21 oz canned pineapple chunks in juice
- 18 oz BBQ sauce
- ½ cup packed light brown sugar
- 1 large yellow onion diced
- 2 tbsp apple cider vinegar
- 2 tbsp stone ground mustard
- 1 tsp garlic powder
Method
- Prepare the Kielbasa: Cut the kielbasa into 1–2 inch chunks.
- Hasselback the Kielbasa: Place each chunk on a cutting board with chopsticks, skewers, or butter knives on either side to prevent cutting all the way through.
- Using a sharp knife, make thin slices across the top of each piece, spacing them about ⅛–¼ inch apart. Add all the kielbasa to the crock pot.
- In a medium bowl, stir together the pineapple (with juice), BBQ sauce, brown sugar, diced onion, apple cider vinegar, stone ground mustard, and garlic powder.
- Pour the sauce over the kielbasa.
- Cook on LOW for 6 hours or HIGH for 3 hours, stirring halfway through.
- Switch the slow cooker to WARM and serve directly from the crock pot with toothpicks or over rice for an easy dinner.
Nutrition
Notes
Servings: 8–10 (as an appetizer) or 4–6 (as a meal)
Serving Ideas
- Serve with toothpicks as a party appetizer
- Spoon over rice for an easy dinner
- Serve on slider buns or hoagie rolls