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Teriyaki Chili Kielbasa with Pineapple

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 Natural Polish Kielbasa is ideal for this recipe, with no added nitrates, nitrites, or artificial ingredients.
15 min
20 min
Dairy-Free Gluten-Free


  • 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 soy sauce
  • 1 tablespoon honey
  • 1 cup jasmine rice, cooked


1 Preheat oven to 375° F.

2 Combine 1/4 cup of the pineapple with the chili sauce, soy sauce, and honey in the blender and puree to create the sauce.

3 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).

How to Cook Polish Kielbasa

4 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.

Products in This Recipe


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