Begin by slicing the beef kielbasa into 1/2-inch chunks using a sharp knife, ensuring even sizes for even cooking. Place the pieces aside in a bowl.

Next, open the can of pineapple chunks and drain the juice into a small bowl, reserving 1 tablespoon for the glaze. Set the pineapple chunks aside.

In a medium bowl, combine the teriyaki sauce, sweet chili sauce, honey, and the reserved tablespoon of pineapple juice. Whisk them together until smooth.

Heat a skillet over medium-high heat and add 1 teaspoon of neutral cooking oil. Once shimmering, add the sliced kielbasa to the skillet. Sear for about 3-5 minutes per side.

Remove the browned kielbasa from the skillet and set it aside. In the same skillet, add the drained pineapple chunks and sauté for about 2-3 minutes until they start to caramelize.

Pour the prepared glaze over the sautéed pineapple in the skillet. Reduce the heat to medium and gently stir to coat the pineapple evenly.

Allow the mixture to simmer for about 3-5 minutes, stirring occasionally, until the glaze thickens slightly.

Remove the skillet from heat and add the seared kielbasa back to the skillet, tossing to combine. Serve warm using toothpicks.