Sweet and Spicy Sausage and Grits

We’ve been making this dish for years in our house and it’s a go-to for any weeknight we’re craving easy comfort food. I can’t have traditional sausage and grits that comes with shrimp so I’ve created something shellfish-free but still delicious! A little sweet, a little spicy, and full of unexpected flavor!

I’ll also note that this recipe is very fluid with whatever substitutes you may have on hand—try maple instead of honey, try a little more pineapple if you’d like—it’s pretty forgiving. Enjoy!

Sweet and Spicy Sausage and Grits

Fast and easy southern comfort food–perfect for breakfast, lunch or dinner!
 Written as two large servings.
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Prep Time 10 minutes
Total Time 25 minutes
Course Breakfast, Main Course
Cuisine American, Southern
Servings 2 people
Calories 588 kcal


  • 1/2 rope Andouille sausage =6-7 ounces
  • 1 cup pineapple chunks
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tbls. orange juice
  • 1 tbls. honey
  • 1/2 tsp. orange zest
  • 2 cups cooked grits
  • *jam, for serving (optional)


  • Cut the sausage into 1/4 inch thick half moons. Set aside in a medium bowl.
  • Combine brown sugar, honey, juices and zest in a small bowl. Whisk until thoroughly mixed and pour over sausage slices.
  • Preheat oven to 400 F.
    Add chunked pineapple to sausage mixture and let sit for 10-15 minutes while the oven heats.
  • Spread sausage and pineapple mixture into oven-safe grill pan and bake for 10 minutes.
  • Turn oven to low broil and broil for 5-8 minutes, or until lightly carmelized.
     While broiling, prepare grits according to package directions.
  • Serve hot sausage and pineapple over grits. Finish with a dollop of jam.


Especially delicious with apricot, blackberry or grape jam.
 Canned pineapple juice and chunks are the most convenient but fresh pineapple also works well.


Calories: 588kcal
Tried this recipe?Let us know how it was!

I use a nonstick oven grill pan and it keeps the liquid below the sausage and pineapple so they caramelize nicely. Cast iron would also work well but you’ll have more of the juice upon finishing.

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