Best Hawaiian Kielbasa Kabobs Recipes

HAWAIIAN KIELBASA SANDWICHES

Hawaiian Kielbasa Sandwiches image

If you are looking for a different way to use kielbasa, the sweet and mildly spicy flavor of these sandwiches is a nice change of pace.-Judy Dames, Bridgeville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 3h15m

Yield 12 sandwiches.

Number Of Ingredients 6

Ingredients

3 pounds smoked kielbasa or Polish sausage, cut into 3-inch pieces
2 bottles (12 ounces each) chili sauce
1 can (20 ounces) pineapple tidbits, undrained
1/4 cup packed brown sugar
12 hoagie buns, split
Thinly sliced green onions, optional

Steps:

Place kielbasa in a 3-qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low until heated through, 3-4 hours. Serve on buns. If desired, top with green onions.

Nutrition Facts : Calories 663 calories, Fat 35g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 2532mg sodium, Carbohydrate 64g carbohydrate (27g sugars, Fiber 1g fiber), Protein 23g protein.

HAWAIIAN KIELBASA

Hawaiian Kielbasa image

Salty, savory sausage teams up with juicy, tangy pineapple for a winning combination that you can prep in a flash. The sweet barbecue-style sauce is a tasty way to tie them together.

Provided by Taste of Home

Categories Appetizers

Time 2h45m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 pounds smoked kielbasa or Polish sausage, cut into 1-inch pieces
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons yellow mustard
1 tablespoon cider vinegar
3/4 cup lemon-lime soda
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Place sausage in a 3- or 4-qt. slow cooker. Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small bowl, whisk the ketchup, brown sugar, mustard and vinegar. Stir in soda and reserved pineapple juice. Pour mixture over sausage; stir to coat. Cover and cook on low until heated through, 2-3 hours. , Stir in pineapple. In a small bowl, combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook until sauce is thickened, 30 minutes longer. Serve with toothpicks.

Nutrition Facts : Calories 289 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 975mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 10g protein.

SWEET AND SOUR KIELBASA KABOBS

Sweet and Sour Kielbasa Kabobs image

Make and share this Sweet and Sour Kielbasa Kabobs recipe from Food.com.

Provided by Charmie777

Categories Pork

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup brown sugar
1 tablespoon cornstarch
2/3 cup apple juice
1/4 cup cider vinegar
1 teaspoon orange zest
1 lb kielbasa, cut in chunks
1 green bell pepper, cut into chunks (or red bell pepper)
1 onion, cut into chunks
1 cup pineapple chunk

Steps:

In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
Cook over medium heat until it boils and thickens, stirring constantly.
Thread skewers with kielbasa, bell peppers, onions, and pineapples.
When ready to barbeque, place kabobs on preheated grill.
Cook 4 minutes.
Brush with glaze, turn and glaze again.
Cook 3-5 minutes or until hot and browned.
Serve with any remaining glaze.

Nutrition Facts : Calories 486.8, Fat 31.1, SaturatedFat 10.5, Cholesterol 74.8, Sodium 1032.8, Carbohydrate 37.1, Fiber 1.6, Sugar 30.1, Protein 14.7

HAWAIIAN KABOBS

Hawaiian Kabobs image

The delicious combination of flavors & the grilled pineapple really makes this come together. I have posted the original recipe, which is meatless, but have added chicken with great results (just be sure to marinade separately from veggies and discard chicken marinade). This is great for summer BBQs and camping! Prep time includes bare-minimum marinating time.

Provided by WhoKnew

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (20 ounce) can unsweetened pineapple chunks
2 large green peppers, cut to 1-inch pieces
1 large onion, cut into quarters
12 -16 medium fresh mushrooms
16 -18 cherry tomatoes
1/2 cup soy sauce
1/4 cup olive oil
1 tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon black pepper
4 cups cooked rice (optional)

Steps:

STEP 1: PREPARE MARINADE
Drain pineapple, reserving 1/2 cup juice.
Place pineapple chunks & veggies in large bowl (or large zipper-sealed plastic bag and set aside.
In saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings. Bring to a boil.
Reduce heat & simmer, uncovered, for 5 minutes.
Pour over vegetable mixture--cover & refrigerate at least 1 hour (but 6 hours is ideal), stirring occasionally.
STEP 2: KABOB PREP.
Remove pineapple & vegetables from marinade & reserve marinade.
Alternate pineapple, green pepper, onion, mushrooms, and tomatoes on skewers.
Grill kabobs for 20 minutes or until soft, turning and basting with marinade often.
Serve over rice, if desired.