1 20 oz can pineapple chunks drained, reserve juice
1 16 oz bottle honey teriyaki marinade and sauce i.e. Sweet Baby Rays or KC Masterpiece
1 12 oz bottle sweet Asian chili sauce medium or hot, your preference
4 Tbsp cornstarch more or less as needed
sesame seeds and fresh chives for garnishing
Spray the crock of a 6 quart slow cooker with cooking spray. Arrange little smokies and pineapple chunks over the bottom. Add honey teriyaki marinade and Asian chili sauce. Mix until blended and smokies are coated. Cook on high for 2 hours. To thicken sauce at the end of cooking: Dissolve cornstarch in just enough reserved pineapple juice to dissolve. Add to crockpot, stirring until thickened. May use more or less cornstarch adjusting to your personal taste. Sprinkle with sesame seeds and fresh chives. Keep warm until serving. Stovetop method: Place smokies, pineapple, marinade and chili sauce into a deep 3 quart or similar size, saucepan. Simmer over medium for 15-20 minutes or until fully heated through. Garnish with sesame seeds and chives. Keep warm until serving.