Pineapple Brown Sugar Little Smokies (Crockpot)

These pineapple brown sugar little smokies are the kind of crockpot appetizer you can put together in about five minutes and then ignore. Mini smoked sausages go into the slow cooker with pineapple chunks, juice, brown sugar, soy sauce and a few pantry spices, and a couple of hours later you have sausages coated in a sticky, sweet and savory glaze. Set the cooker to warm, put a cup of toothpicks next to it, and people will keep circling back for one more. It is an easy fit for parties, holidays and game day.

Why Pineapple Brown Sugar Little Smokies Work

The mix of sweet, salty and smoky is what makes them so hard to stop eating. The sausages are already cooked, so the slow cooker only has to heat them through and let the sauce soak in. Brown sugar and pineapple juice make the sweet base, soy sauce adds salt and depth, and the garlic, onion, paprika and pepper keep it from tasting flat.

• Dump and go: no browning, no chopping, no stovetop.
• Short ingredient list: everything is easy to find at a regular grocery store.
• Easy to scale: double it for a crowd as long as everything fits in your cooker.

Ingredients for Pineapple Brown Sugar Little Smokies

• 2 packages (14 oz each) mini smoked sausages
• 1 can (20 oz) pineapple chunks, with the juice
• 1/2 cup packed light brown sugar
• 2 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water, to thicken the glaze
• Toothpicks, for serving

Ingredient Notes

Mini smoked sausages: Look for the small cocktail-size sausages, often sold as little smokies. Beef, pork or a mix all work.

Pineapple: Use chunks packed in juice and keep the juice, since it becomes part of the sauce. Chunks packed in syrup will make the sauce sweeter, so you may want to cut the brown sugar slightly.

Brown sugar: Light brown sugar gives a mellow caramel flavor. Dark brown sugar works too and tastes a little deeper.

Soy sauce: This is the salty counterweight to the sugar. Worcestershire sauce can stand in for it if that is what you have.

How to Make Pineapple Brown Sugar Little Smokies in the Crockpot

Step by Step

1. Add the sausages. Open both packages of mini smoked sausages, drain off any liquid and put them in the slow cooker.
2. Add the pineapple. Pour in the pineapple chunks along with all the juice from the can.
3. Mix the seasonings. In a small bowl, stir together the brown sugar, soy sauce, garlic powder, onion powder, paprika and black pepper until it looks like a loose paste.
4. Pour over the top. Spoon the sauce over the sausages and pineapple, then stir gently to coat everything.
5. Cook. Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours. Stir once or twice if you are nearby.
6. Thicken, if you like. For a stickier glaze, whisk the cornstarch and cold water together, stir it into the slow cooker and cook uncovered on high for 10 to 15 minutes, until the sauce coats the back of a spoon.
7. Serve. Switch the cooker to the keep warm setting, stir once more and set out toothpicks.

Tips for the Best Glazed Little Smokies

How to Thicken the Glaze

Without any thickener, the sauce comes out thin and syrupy, which is fine for spooning over the sausages. If you want it to cling, use the cornstarch slurry at the end. Always mix the cornstarch with cold water first, because adding it dry to hot liquid makes lumps. Give the sauce 10 to 15 minutes with the lid off to thicken fully, and it will keep thickening a little as it cools.

Don’t Overcook Them

Because the sausages are fully cooked, you are only warming them and letting them take on flavor. Left far beyond the time range, they can turn wrinkled and tough, and the pineapple can break down. Start checking at the low end of the time range and stop when they are hot all the way through.

Keep Them Warm for Serving

Once the sausages are done, move the cooker to the keep warm setting rather than leaving it on low or high. The sauce stays loose enough to dip into, and the sausages hold their texture. If the sauce tightens up as it sits, stir in a splash of pineapple juice or water. Keep food safety in mind and do not leave the sausages sitting out for longer than 2 hours.

Variations

• Chili sauce twist: Stir in 2 to 3 tablespoons of sweet chili sauce for a tangier, slightly spicy sauce.
• BBQ version: Add 1/2 cup of your favorite barbecue sauce along with the other sauce ingredients and cut the brown sugar to 1/4 cup, since most barbecue sauce is already sweet.
• Bourbon-free by default: This recipe has no alcohol, so it works for any crowd. No bourbon is needed to get a deep, caramel-like glaze.
• Spicy: Add 1/4 to 1/2 teaspoon of cayenne, a pinch of red pepper flakes, or a spoonful of hot sauce. Taste before adding more.

Make-Ahead Tips

You can mix the sauce a day ahead and keep it in a covered container in the refrigerator. Stir the pineapple and sausages together in the slow cooker insert the night before, cover it and refrigerate, then add the sauce and cook the next day. If the insert is cold from the fridge, add 30 minutes or so to the cooking time.

Storage and Reheating

Refrigerator: Cool the leftovers, then store them with the sauce in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: Warm them in the slow cooker on low, in a saucepan over medium-low heat, or in the microwave in short bursts, stirring in between. Add a splash of water or pineapple juice if the glaze has thickened too much.

Freezing: The sausages and sauce can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently. The pineapple will be softer after freezing.

Serving Pineapple Brown Sugar Little Smokies at a Party

Keep the slow cooker right on the appetizer table so there is no moving or plating. Set a small dish of toothpicks beside it, and add a second small bowl for used ones so they do not pile up on napkins. Small plates, cocktail napkins and a spoon for scooping extra sauce all help. Little smokies pair well with a veggie tray, cheese cubes, crackers, deviled eggs or chips and dips. If you are feeding a big group, plan on roughly 6 to 8 pieces per person as a starter and more if it is the main snack.

Frequently Asked Questions

Do I need to cook the sausages first?

No. Mini smoked sausages are sold fully cooked, so they go straight into the slow cooker. You are only heating them through and letting them absorb the sauce.

Can I use fresh pineapple instead of canned?

Yes. Use about 2 1/2 cups of fresh pineapple chunks and add 1/2 cup of pineapple juice, since fresh fruit does not bring the liquid that canned chunks do.

How do I keep the sauce from being watery?

The sausages and pineapple release some liquid as they heat. To thicken the sauce, stir in the cornstarch slurry (1 tablespoon of cornstarch with 1 tablespoon of cold water) near the end and cook uncovered on high for 10 to 15 minutes.

Can I make these on the stove or in the oven?

Yes. For the stovetop, combine everything in a large pot and simmer over low heat for 20 to 30 minutes, stirring often. For the oven, bake in a covered dish at 350°F for 30 to 40 minutes, stirring once. The slow cooker is still the easiest choice for a party, since it also keeps them warm.