Waikiki Appetizers

Straight out of the 1970s party playbook, these Waikiki appetizers are a throwback crowd-pleaser that still holds up. Bite-sized sausage balls get baked until browned, then tossed in a sticky sweet-and-sour glaze built from pineapple syrup, brown sugar, lemon juice, and soy sauce.

The pineapple syrup from the can does double duty as the sauce base. Combined with cornstarch, it thickens into a glossy glaze that clings to every sausage ball. The green bell pepper adds crunch and the maraschino cherries bring pops of color and sweetness.

Baking the sausage balls separately and draining them before adding to the sauce is a smart move. It renders out the excess fat so the glaze stays clean and doesn’t turn greasy.

Kitchen Tips

• Keep the sausage balls small, around ½ to ¾ inch. They cook faster, stay tender, and are easy to eat with a toothpick.
• Whisk the cornstarch into the cold syrup mixture before heating. Adding it to hot liquid causes lumps.
• Serve in a chafing dish or slow cooker set to warm. The sauce thickens more as it sits, so give it a stir now and then.
• These hold well for a couple of hours at serving temperature, which makes them ideal for buffets.

Variations

• Use ground turkey sausage for a lighter version that still soaks up the glaze well.
• Add a splash of rice vinegar and a pinch of red pepper flakes for more of a sweet chili direction.
• Swap the cherries for diced red bell pepper if you want less sweetness and more crunch.