To toast the sesame seeds, add the sesame seeds to a small sauce pan. Turn on the heat to medium high. Stir the sesame seeds in the pan they will become fragrant and begin to brown as you stir them. Once browned, move the seeds to a glass bowl to cool.

In a bowl whisk together the teriyaki sauce, cocktail sauce, hot honey, pinch of red pepper flakes and *pineapple juice (if you have it).

In a large skillet set to medium heat add the kielbasa slices. Cook all on both sides, just long enough to brown on both sides. Turn the heat off, but keep the pan on the hot burner.

Add the sliced pieces of pineapple to the pan with the kielbasa. Pour the sauce over the pineapple and kielbasa rounds and stir to cover with the sauce until all are coated.

Turn the heat back on for just a few minutes to warm all. Once all warmed, use toothpicks to add a pineapple chunk and kielbasa round to each toothpick. Place in rows on a serving platter. Sprinkle with toasted sesame seeds and chopped parsley. 

Can be served warm or at room temperature.