Despite the heat, our team will be at it again this weekend making some delicious pineapple sausage skewers on the Big Green Egg. If you have your own at home or if you joined us last weekend and need the recipe, we’ve got you covered!
Before you get cooking, make sure you have these suggested items in your kitchen! If you’re thinking about this for an appetizer, this recipe will yield approximately 40 samples but if you’re expecting more guests, just accommodate accordingly!
- 4 links of sweet pre-cooked Italian sausage
- 1 fresh pineapple
- Extra-virgin olive oil, for oiling the grates
- 1 tbsp ChickRub
Heat your grill to about 400°, prepare for direct cook. Cut the top and bottom of the pineapple off and discard. Slice and wedge the pineapple using the Vacu Vin Pineapple Slicer (super easy to use). Move the pineapple pieces to a bowl. Dust pineapple with about a tbsp of ChickRub and stir until all pieces are lightly coated. Wipe any excess pineapple juice off the board with your dish towel. Cut each sausage into 1/2″ or bite-sized pieces (about 10 slices per sausage). Alternating between the sausage and pineapple, thread the pieces onto the Fire Wire skewers. Lubricate the grill grates (or it will stick) and lay the skewers on the grill. Cook until lightly charred on both sides. Because of uneven cook times, this is why we’re recommending the pre-cooked sausage! Serve & enjoy…. oh, and wear the pineapple on your head, too, if you’re really feeling up to it!