Easy. Crowd-pleasing. Sticky-sweet with a little heat — and yes, made in your trusty crockpot.
Let me set the scene: It’s game day, or maybe you’re hosting friends, or maybe you just needed an excuse to eat a whole bunch of mini sausages dipped in glossy, sweet-savory sauce. No judgment here. I’ve made these for Super Bowl parties, backyard BBQs, New Year’s Eve spreads — even as a lazy dinner when no one felt like cooking. Try our Sausage Cream Cheese Crescents: The Ultimate Comfort Food Snack next.
They’re effortless. But they taste like you ordered them from one of those hip fusion places that charge $14 for three skewers and call it “elevated street food.” The pineapple brings the bright sweetness, the teriyaki brings depth, the chili sauce adds that gentle kick… and the little smokies? Well, they soak it all up like the flavor sponges they are.
Why You’ll Love ‘Em
-
5 minutes of prep and the slow cooker does the rest
-
Sweet, savory, and a little spicy — the holy trinity
-
Feeds a crowd without breaking a sweat
-
Easy to dress up or down (hello, fancy toothpicks)
-
Perfect for potlucks, game days, or just snacky nights
What You’ll Need
It’s mostly store-bought stuff — no shame in that game. If you like this, you'll love our Baked Sausage Cream Cheese Crescents.
-
2 (14 oz) packages little smokies smoked sausages
(The classic Hillshire Farm kind — or whatever’s on sale.) -
1 (20 oz) can pineapple chunks
Drain ’em, but hang onto that juice. It’s going places. -
2 cups honey teriyaki marinade
Sweet Baby Ray’s, KC Masterpiece — you do you. Just go for something thick and flavorful. -
1 cup sweet Asian chili sauce
You’ll find it in the international aisle. It’s that sticky-sweet red sauce with chili flakes floating in it. Gold. -
2 tablespoons cornstarch
To thicken things up near the end. (Don’t skip this unless you like runny sauce.) -
Green onions + sesame seeds
Totally optional. But very cute and tasty if you’ve got ‘em.
Let’s Make Magic
Step 1: Dump & stir
Grab your 1½ quart (or bigger) slow cooker. Toss in the little smokies and drained pineapple chunks. Pour in the teriyaki sauce and sweet chili sauce. Give everything a good stir so the smokies are coated.
More easy dinners you might like
That’s it. You just did 90% of the work.
Step 2: Let it cook
Put the lid on and set the crockpot to high for 2 hours. Walk away. Go do laundry. Sip coffee. Watch half a movie. These little guys just need time to soak up all that sticky goodness. For another easy option, see our Southern 3-Ingredient Sausage Balls.
Step 3: Thicken the sauce
In a small bowl, mix 2 tablespoons of cornstarch with ¼ cup of that reserved pineapple juice until smooth — no lumps, please.
Stir that into the crockpot. It’ll take a few minutes, but the sauce will thicken up beautifully. If it gets too thick, just add a splash more pineapple juice until it’s just right. You want it to cling to the sausages, not slide off ’em.
Step 4: Garnish & serve
Right before serving, sprinkle with green onions and sesame seeds if you’re feeling fancy. Totally optional — but they add a pop of color and crunch.
Serve warm straight from the crock, or transfer to a cute dish with some toothpicks and a “please pace yourself” warning. You might also like our Meaty Sausage Rolls – The Snack That Disappears Before They Cool.
Tips, Tweaks, and Fancy Twists
-
Spicier? Add a few spoonfuls of sriracha or chili garlic paste.
-
Meat swap: Use turkey smokies, plant-based sausages, or even meatballs!
-
Add a splash of soy sauce for extra umami.
-
Skewer style: Serve them on little party picks with a chunk of pineapple on each for an appetizer that looks way fancier than it is.
Leftovers (If You’re Lucky)
-
Fridge: Store in a container for up to 4 days.
-
Reheat: Microwave or stovetop, low and slow. The sauce thickens up even more in the fridge and gets real good.
-
Freeze: Absolutely! Just thaw in the fridge overnight and warm up in the crockpot.
Before You Go…
These Pineapple Teriyaki Little Smokies are a one-bowl-wonder. They don’t ask much — just a few ingredients and a little time — but ohhh do they deliver. It’s that kind of recipe you make once and then tuck away in your “Keep Forever” folder.
And when you show up to the party with a crockpot full of these sticky little bites and people start going “who made this?!” — just smile. You don’t have to tell them it was the easiest thing you made all week. Try our Slow Cooker Honey Mustard Kielbasa Bites — The Snack That Disappears First next.
If you try it, let me know! Snap a pic, tag me, or just holler in the comments. Did you make it spicier? Swap the sausage? Eat half the batch before serving it? (Been there.) If you like this, you'll love our The Sweet, Savory Bites That Never Make It to Halftime.
Saucy hugs,
Pineapple Teriyaki Little Smokies
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 2 14 oz packages little smokies smoked sausages
- 1 20 oz can pineapple chunks, drained with juice reserved
- 2 cups honey teriyaki marinade sauce (such as Sweet Baby Rays or KC Masterpiece)
- 1 cup sweet Asian chili sauce
- 2 tablespoons cornstarch
- Green onions, thinly sliced, for garnish
- Sesame seeds, for serving
Instructions
- Add little smokies and drained pineapple chunks to a 1.5-quart slow cooker.
- Pour in the honey teriyaki sauce and Asian chili sauce. Stir to coat the ingredients evenly.
- Cover and cook on high for 2 hours.
- In a small bowl, mix cornstarch with 1/4 cup of the reserved pineapple juice until smooth. Stir into the slow cooker to thicken the sauce.
- Adjust thickness by adding more pineapple juice if needed. Stir well.
- Garnish with sliced green onions and sesame seeds before serving, if desired.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
