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This is my kind of grill moment — something a little unexpected, a little playful, and completely irresistible. Kielbasa gets sliced hasselback-style, tucked with pineapple, and brushed with a sticky glaze until caramelized and glossy. It’s fun, full of flavor, and guaranteed to steal the show.
1/2 small pineapple (cut into eighths)
2 kielbasas (about 1 pound/450 grams each)
1/2 cup Telma Sweet Chili Sauce
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Gefen Honey
4 teaspoons Gefen Toasted Sesame Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/8 teaspoon ground ginger
squeeze of fresh lime juice (optional)
Peel the pineapple and remove the core. Cut into eighths, then slice each piece lengthwise into thin, flexible strips about 1/4-inch (1/2-centimeter) thick.
Place each kielbasa between two chopsticks and slice at 1/2-inch (1-centimeter) intervals (this prevents you from cutting it all the way through). Gently open each slit and tuck a slice of pineapple inside. The kielbasa will naturally curve into a ring shape as it cooks.
Preheat grill to medium heat.
In a small bowl, mix together the sauce ingredients. Brush sauce generously over the stuffed kielbasas before placing them on the grill. Grill over medium heat until heated through and beginning to caramelize.
Using two spatulas to keep the pineapple in place, gentle flip the kielbasas, then baste the other side with more sauce. Continue grilling, turning as needed and brushing with additional sauce, until glossy, sticky, and nicely caramelized. Remove from grill and serve immediately.
Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman
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