- 1 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground mustard
- 1 cup DOLE Canned Pineapple Juice
- 1/2 cup white vinegar
- 1-1/2 teaspoons reduced-sodium soy sauce
- 2 pounds miniature smoked sausages
- In a large saucepan, combine the sugar, flour and mustard. Gradually stir in the pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add sausages; stir to coat. Cook, uncovered, for 5 minutes longer or until heated through. Serve warm. Yield: about 8 dozen.
Reviews for Pineapple Smokies
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"I served this with brown rice. It was okay, but not stellar. My family loves my Sweet and Sour Chicken much better. It lacks substance. Daughter suggested mushrooms and green peppers. Actually, she was trying to totally change the recipe. Personally, the sauce was too sweet."
"I made these for a group at church and everyone raved about them! I didn't have any pineapple juice on hand so opened a can of pineapple tidbits, using the juice from the can and adding a little juice from an open can of mixed fruit to make the full 1 cup. I dumped in the pineapple to serve with the meat. The few leftovers will work great on some rice for dinner."
"A big hit at potlucks and parties!"
"Love these. Have a sweet and tangy taste to them. Husband loved them as well, so I'm fixing some as appetizers for Thanksgiving tomorrow."
"I served these over white rice and it was good. There's nothing really special about them, but they are a quick appetizer or meal as I served them."