Summer may be coming to an end, but that doesn’t mean grilling season has to! We pretty much grill all year round here in Las Vegas, but during the warmer summer months it’s practically a necessity! No one likes turning on the oven on a 115 degree day and making our air conditioner work even harder to keep up then it already is! Talk about a waste!
Usually my husband is the master of our grill, but I’m not to bad of a griller myself! I love cooking up meat for the week for meal planning. We do pork tenderloins, chicken, and lots of al fresco chicken sausages pretty regularly on the grill. It just gives them so much more flavor and keeps us from heating up our home.
We love al fresco and all their delicious chicken sausage flavors! Did you know they have over 10 fully cooked flavors? While I haven’t yet been able to try all ten our family does really love the Sweet Apple, Sweet & Spicy BBQ, and the Roasted Red Pepper & Asiago. So flavorful and so good! We choose al fresco Chicken sausages because they are all natural, made with lean-skinless chicken meat, have 70% less fat than pork sausage (USDA), 30% less sodium than pork sausage (USDA), are gluten-free, and a ready in minutes! (AKA my go-to meal when we are short on time!) Typically I either grill them up quickly, or cut them up and add some veggies for a super speedy and healthy one-pot meal!
A few months ago I had a sticky pineapple and sausage appetizer at an event and while I’m not usually a sweet & savory kind of person, these stuck with me! I decided to give it my own twist and try to recreate that sweet and sticky flavor that stuck with me!
For this recipe you will need your choice of al fresco chicken sausages – I picked Sweet Apple because it’s made with pure Vermont maple-syrup which I knew would be perfect to go with the marinade I had planned!
You will also need Pineapple. You can buy fresh if it’s in season near you, but I went with canned so I could use the pineapple juice in the marinade and sauce.
- Create marinade by mixing maple syrup and pineapple juice
- Grill al fresco Chicken Sausages and pineapple slices.
- While grilling brush sausages and pineapple slices with marinade. Brush each time you turn the sausages until fully cooked. Pineapple slices only need to be flipped once.
- After grilling slice pineapples and sausages and serve over a bed of Jasmine rice.
This turned out exactly as I hoped!
I thought it was good enough to be eaten without a sauce, but my boys all wanted one so I whipped up a pineapple & maple flavored soy sauce that complemented the flavors perfectly!
For the sauce I used:
- 1/4 Cup Soy Sauce
- 2 T of Pineapple Juice
- 1 T Maple Syrup
- 1 Garlic Clove (minced or finely chopped)
- a small nub of grated ginger
It made plenty to save for leftovers or other meals! My whole family loved this recipe, but my 7 yo can’t get enough of it! (What can I say – he’s a mama’s boy!!)
Did you like this Sweet & Sticky Grilled Chicken Sausage with Pineapple recipe? Feel free to PIN IT for later! It’s a super easy and fun grilled dinner that tastes like summer but can be enjoyed all year long!
Have you tried al fresco fully-cooked chicken sausages before? What is your favorite flavor?
This is a sponsored conversation written by me on behalf of al fresco. The opinions and text are all mine.
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