Dating back at least to the 1950s is a party classic known as sweet-and-sour meatballs, or smoky sausages in an easy blend of mustard and jelly. We’ve seen signature variations on this theme using just about every flavor of jelly and mustard around. In the end, they all work the same, producing an easy sweet-and-sour sauce for the meat to bathe in. R. B.’s Aunt Kate, a veteran hostess and merrymaking ringleader in Melbourne, Florida, gives particularly high marks to dishes like this that score lowest in effort and highest in empty bowl at cocktail-recipe swap meets. Our somewhat Asian fusion variation calls for broiled fresh pineapple and kielbasa.

　　

Ingredients

makes 12 to 14 servings

　　1 pound smoked kielbasa, cut into 1/4-inch slices

　　1 medium fresh pineapple, peeled, cored, and cut into chunks

　　One 8-ounce can whole water chestnuts, cut in half

　　

For the Sauce

1/2 cup apple jelly

　　1/4 cup spicy brown mustard

　　1 tablespoon soy sauce

　　

Step 1

HEAT the broiler.

　　

Step 2

PLACE the kielbasa slices on a large rimmed baking sheet. Broil for 10 minutes, stirring occasionally, until slightly charred.

　　

Step 3

ADD the pineapple chunks and water chestnuts and broil for an additional 5 minutes, until the fruit is slightly charred.

　　

Step 4

To make the sauce, Combine the jelly, mustard, and soy sauce in a small saucepan over medium heat. Stir until the jelly is melted and the sauce is smooth and well blended.

　　

Step 5

TRANSFER the kielbasa, pineapple, and water chestnuts to a serving bowl. Drizzle with the warm sauce and serve with toothpicks.

　　Cheater BBQ