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Roasted Pineapple Habanero Little Smokies

These Roasted Pineapple Habanero Little Smokies bring sweet, smoky, and spicy flavors together in a simple and crowd-pleasing slow cooker appetizer.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the sauce
  • 20 ounces crushed pineapple, drained (reserve the juice)
  • 3/4 cup brown sugar
  • 1/3 cup ketchup or barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 fresh habanero peppers, seeded and minced (use 1 if you want less heat)
For the Smokies
  • 2 pounds little smokies (cocktail sausages)
  • 2 tablespoons chopped fresh cilantro, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F and spread the drained crushed pineapple on a lined baking sheet. Roast it for 15 to 20 minutes, stirring once halfway through, until the edges turn golden and slightly caramelized.
  2. While the pineapple roasts, mince your habanero peppers and garlic. Wear gloves if your skin is sensitive.
Making the Sauce
  1. In a mixing bowl, combine the roasted pineapple, brown sugar, ketchup, apple cider vinegar, minced garlic, smoked paprika, and salt.
  2. Stir in the minced habanero a little at a time, tasting as you go to adjust the heat.
Cooking the Little Smokies
  1. Add the little smokies to your slow cooker, then pour the sauce evenly over the top. Stir gently to coat each sausage.
  2. Set the slow cooker to low and cook for 3 to 4 hours, stirring once around the halfway mark. Check for a thick, glossy sauce at the three-hour mark.
  3. Once cooked, sprinkle fresh cilantro and serve straight from the slow cooker.

Notes

Drain the pineapple well before roasting to prevent the sauce from turning thin and watery. Taste the sauce before adding it to the slow cooker to adjust the heat as needed.