Did you know when you eat pineapple, pineapple eats you back?
That’s right, Pineapples are flesh eating monsters. Frankly I’m surprised that there aren’t more horror movies about rouge pineapples. Okay, that might be a little dramatic. But have you ever eaten a pineapple and wondered why your tongue felt funny? It’s not that you are allergic, its because pineapple have a natural enzyme called Bromelain. Bromelain actually eats proteins, which is why it feels funny on your tongue. The pineapple is eating you back. But once you swallow the pineapple your stomach acids destroy the enzyme. However you shouldn’t be scared to eat pineapples, they have a lot of health benefits mainly reducing inflammation. Plus they are extremely refreshing and delicious !
Bromelain is also what makes pineapple the perfect pairing with meat since it breaks down the protein and tenderizes the meat. Which is why it is often paired with a holiday ham, or in this case, Kielbasa. Which is why it is the perfect pairing for making kielbasa into sweet, acidic and salty appetizers.
Glazed Pineapple Kielbasa Bites
Ingredients
- 1 14 oz. Kielbasa, sliced
- 1 20 oz. can pineapple chunks, reserve juice
- 3 TBSP Teriyaki sauce
- 1 TBSP sweet chili sauce
- 1 TBSP honey
- 1 TBSP pineapple juice from can
- plain toothpicks
Instructions
- Soak your toothpicks in water for 20 minutes before baking. Be sure to use plain (not colored) toothpicks
- Preheat oven to 425-f degrees. Line a baking sheet with parchment paper.
- Place a piece of pineapple on top of a slice of kielbasa and place on the parchment lined pan. (I wait to put the toothpicks in until after I glaze. The reason being that if you get glaze on the tops of the toothpicks, it will burn in the oven.)
- In a small bowl combine pineapple juice, honey, teriyaki sauce, and chili Sauce. glaze ingredients.
- Glaze the kielbasa and pineapple bites. Stick each portion with a plain toothpick.
- Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm.
