Ingredients:

  • 2 lbs smoked kielbasa
  • 1 tsp smoked paprika
  • 1/2 cup light brown sugar
  • 2 tbsp dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup pineapple juice

Instructions:

  1. Slice the kielbasa into 1-inch thick rounds. Optionally use the Hasselback technique by placing the round between two chopsticks and slicing downward without cutting all the way through.
  2. In a large mixing bowl, whisk together the light brown sugar, Dijon mustard, apple cider vinegar, pineapple juice, smoked paprika, and crushed red pepper flakes until smooth. The glaze can be prepared up to 24 hours in advance.
  3. Add the sliced kielbasa to the bowl and toss vigorously until every piece is thoroughly coated in the glaze.
  4. Arrange the kielbasa pieces in a single layer on a large rimmed baking sheet lined with parchment paper or a silicone mat.
  5. Bake at 400°F (200°C) for 20 minutes.
  6. Turn on the broiler for the final 5 minutes of cooking, watching closely until the glaze bubbles and darkens into a glossy, slightly charred crust.
  7. Serve warm with toothpicks.