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Pineapple Brown Sugar Mississippi Little Smokies Bites on a serving platter

Pineapple Brown Sugar Mississippi Little Smokies Bites

A sweet-savory slow-cooker appetizer that's a quick crowd-pleaser perfect for weeknights, featuring Lil’ Smokies in a sticky brown sugar and pineapple glaze.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 20 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 packages 2 (14 oz) packages Lil’ Smokies About 28 oz total or 1.5–2 pounds of small cocktail sausages
  • 1 cup 1 cup packed brown sugar Light or dark, your choice
  • 1 can 1 (8 oz) can crushed pineapple, well drained Reserve a tablespoon of juice
  • 2 tablespoons 2 tablespoons unsalted butter
  • 1 teaspoon 1 teaspoon Dijon mustard Optional — adds a little zip
  • 1/2 teaspoon 1/2 teaspoon kosher salt
  • 1/4 teaspoon 1/4 teaspoon black pepper
  • 1 tablespoon 1 tablespoon cornstarch + 2 tablespoons cold water Optional, for thickening
  • Chopped fresh parsley for garnish Optional
  • Toothpicks for serving

Method
 

Slow Cooker Method
  1. Drain the crushed pineapple well, reserving a tablespoon of juice.
  2. In a small bowl, stir together the brown sugar, Dijon mustard, salt, and pepper. Add the drained pineapple and butter.
  3. Place the Lil’ Smokies in the slow cooker and pour the pineapple–brown sugar mixture over them. Stir gently to coat.
  4. Cover and cook on LOW for 120-180 minutes or on HIGH for 45-60 minutes. Stir once or twice.
  5. If the sauce is too thin, whisk the cornstarch with a reserved 1/2 cup of sauce, then return it to the slow cooker and cook on HIGH for an additional 10-15 minutes.
  6. Transfer to a serving bowl, garnish with parsley, and serve with toothpicks.
Stovetop Quick Method
  1. In a medium skillet, melt the butter over medium heat and add the Lil’ Smokies, browning them lightly for about 3–4 minutes.
  2. Stir in the drained crushed pineapple and brown sugar, plus Dijon, salt, and pepper. Simmer until the sauce thickens, around 7–10 minutes.
  3. Use the cornstarch slurry if desired for a thicker glaze.
  4. Serve hot with toothpicks.
Oven-Baked Variation
  1. Preheat the oven to 375°F (190°C).
  2. Combine the smokies with the pineapple–brown sugar mixture in a large ovenproof dish.
  3. Bake uncovered for 20–25 minutes, stirring once halfway, until the glaze is bubbling.

Notes

Drain the pineapple well to avoid excess juice. Can substitute with fresh pineapple, whole-grain mustard, or add spices for variation. Make ahead and store leftovers in airtight containers.