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Teriyaki Chili Kielbasa with Pineapple

15 min
20 min


  • 1 package Coleman Natural Polish Kielbasa, sliced 1/2-inch thick
  • 2 1/4 cups diced fresh pineapple, divided
  • 1/4 cup chili garlic sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • Minced fresh chives, for garnish (optional)
  • 1 cup jasmine rice, cooked according to package directions


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.

If you use sweet Thai chili sauce in place of the chili garlic sauce, you may omit the honey.

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