Al Pastor Little Smokies with Pineapple

Ingredients

1 14-ounce package little smokies
½ cup ketchup
1 teaspoon dried Mexican oregano
1 teaspoon cumin
½ teaspoon achiote (annato) powder
2 tablespoons chipotle chile in adobo sauce (plus 1 chipotle chile packed in adobo sauce)
2 teaspoons light brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ cup chicken stock
1 ½ cups pineapple chunks (fresh or canned)

Directions

Add all ingredients except the lil smokies and pineapple to a saucepan and simmer over medium-low for 5 minutes, stirring occasionally.

Strain the juice from the pineapple chunks, and save for another use.

Add the lit’l smokies (including any juice from the package) and strained pineapple chunks to the pan.

Continue to simmer for 20 minutes, covered, stirring occasionally.

If serving, add to a slow cooker set to low. Cover until ready to serve!

Note: You can blend up the chipotle chile pepper before adding, or remove it before serving so someone doesn’t accidentally get a mouthful of spicy pepper.