• 12 oz Zweigle's Chorizo chicken sausage, fully cooked, sliced into ½ inch pieces
  • 1 20 oz can pineapple chunks, reserve juice
  • 2 T teriyaki sauce
  • 1 T chili sauce
  • 2 T honey
  • 1 T pineapple juice (that you reserved from can)


  1. Soak your toothpicks in water for 20 minutes before baking so they don't char in the oven. This won't leave a flavor residue. Be sure to use non-colored toothpicks as the colored toothpicks will bleed and discolor the food!
  2. Preheat oven to 425 degrees F.
  3. Line a baking sheet with foil (and spray with non-stick cooking spray), parchment paper, or a silicone baking mat.
  4. Place a chunk of pineapple on top of a slice of chicken sausage and stick one toothpick into each of them. Place on the prepared pan.
  5. In a small mixing bowl, combine remaining four ingredients to make the glaze.
  6. Brush glaze over tops and sides of sausage/pineapple bites. Try not to get a ton of glaze on the toothpick as it will burn when in the oven.
  7. Cook in the oven for 15 minutes or just until hot, keeping an eye on them so they don't burn.
  8. Remove from oven, let cool slightly, and serve warm. Enjoy!

Watch How to Make It