Pineapple Cream Cheese Pig Shots

December 7, 2016

These Pineapple Cream Cheese Pig Shots are the perfect appetizer for holiday dinner parties and potluck summer BBQs. Everybody loves a good appetizer and when that appetizer includes bacon, well…you’d better make a double batch just to be safe.

Pig Shots

I don’t know the true origin of the “Pig Shot” as a recipe. I searched deep into the underbelly of the internet yesterday and found some pretty awesome versions (like these guys with green chiles and cheese), but I couldn’t determine who created them originally. Maybe pig shots are just one of those BBQ recipes that have become common intellectual property, like Bacon Wrapped Jalapeno Poppers or 3-2-1 Ribs.  Wherever they came from, I am grateful, because these little bites of heaven are going to be a permanent fixture at our BBQ spreads from here on out.

Pig Shots

Small rounds of sausage are wrapped up in bacon to form perfect little shot glasses of meat. (Just being able to write that sentence means that I officially have the best job in the universe.) Our meaty shot glasses are filled with a sweet and savory filling of cream cheese, pineapple, and brown sugar. YUM! Then, each cup gets a pineapple topping and a gorgeous dusting of my Homemade Sweet Rub. If you’ve been around a while, you know this rub is my go-to rub for a ton of my recipes and I keep it on hand at all times. I recommend you make a big batch and do the same!

Pig Shots

After the assembly process, these bites get lots of love from my grill. I cook these over indirect heat in my Camp Chef pellet grill, but you can cook them on any indirect grill you like. I recommend using fruit or hardwoods like apple, cherry, hickory or maple to add smoke to these beauties. Now, here’s the kicker: Pineapple Cream Cheese Pig Shots are excellent on the grill (just like everything) but if you are holed up inside for the winter or you don’t have a smoker you can make these in the oven as well. Just follow the time and temperature instructions in the recipe below. I still love you.

Pineapple Cream Cheese Pig Shots

pineapple cream cheese pig shots

Pineapple Cream Cheese Pig Shots

5 from 5 votes
Prep Time : 15 mins
Cook Time : 1 hr 15 mins
Total Time : 1 hr 30 mins
Servings : 20 people


  • 1 package smoked pork sausage or kielbasa
  • 2 8 oz package cream cheese (softened)
  • 1 cup crushed pineapple
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 2 Tablespoons sweet rub (
  • 1 Pound bacon (cut in half width wise )


  • Preheat your indirect smoker to 300 degrees F. This method is also adaptable for the oven, if you don't own a smoker.
  • Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the sweet rub.
  • In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.
  • Transfer the cream cheese mixture to a quart sized sip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little more sweet rub.
  • Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp. Serve warm with plenty of napkins and enjoy!
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23 thoughts on “Pineapple Cream Cheese Pig Shots

    1. Hey Paul- I slice the whole sausage into 1/2 inch thick slices. Those act as the base of the shot glasses. If you look closely at the pictures you can see how they sit at the bottom of the cups.

  1. Making this to bring to a NYE party tonight, looks awesome!! Question- you list 1 tsp of salt in the ingredients, but dont see where it’s added in the instructions. Does it go in the cheese mix? Thanks!!

  2. In Directions #3 it says ‘pineapple CHUNKS’… Prolly ought to leave off the word ‘chunks’?
    Great recipe! Plan to make ’em when my son and his family visit NC next week… Thanks

  3. These look yummy! Looking forward to making for 4th of July! Do you use regular or thick cut bacon? Thank you!

  4. Great googly moogly these things are as the kids say, “FIRE”!! Seriously, there’s a perfect blend of creamy sweet cheese followed by the saltiness of the bacon and finished off with a smokey sausage. Make a BUNCH because I bet 3-4 or 20 of them end up in your own mouth! Thanks Susie!

  5. Is the cooking time correct?
    75-90 minutes is much longer than I usually cook bacon on the smoker.
    The recipe looks great and I want to try it soon.

  6. Pig shots are my go to thing to make when I’m supposed to bring a BBQ appetizer. My base filling is cream cheese and cheddar cheese, what you add to that is only limited by your creativity or what you have on hand.

    I went spicy one time by adding Slap Ya Mama seasoning to the base and then a slice of Pickled Jalapeño to the bottom of the cup and on top of the filling. Another time, I bought some of those tiny precooked salad shrimp and added those. My personal favorite is to finely dice pulled pork and mix that with the base filling. For this version I add a drop of BBQ sauce to the top.

    A couple tips I learned from making them so many times by request:

    – I buy those cheap, disposable grilling sheets and assemble and cook them on that. Makes it easier to put on and take off the grill.

    – I use thick bacon and keep it cold as long as you can to maintain its shape. I usually buy the thick peppered bacon, but that’s just personal choice. Thick bacon does mean you have to cook it a little longer to get the bacon crisp, but it’s also more stable.

    – I only fill the cups about 2/3’s full. The cream cheese expands while cooking and this makes them fill up without overflowing.

    – Finally, if serving to someone who has never had them before, I’ve seen them bite the top off, and then finish with the bottom as a second bite. You don’t get everything that way. I suggest tossing the whole thing in your mouth and chew. That way you get all the flavors in your mouth at the same time. If they want to be dainty, bite it half from top to bottom, and then eat the second half.

    @Bill Svendsen – I poke the toothpick through the bacon, through the sausage “coin”, and back out the other side of the bacon. This holds the coin together until the bacon gets cooked and retains its shape.

  7. I’m making these today in my GMG for a Superbowl party – I know they are going to be amazing! Thank you for all of your creative recipes!!

  8. Hey grill girl. I made this tonight delicious but bottoms burnt. I cooked till bacon crisp. Any suggestions. Followed recipe. Should i cook on topbof indirect smoker. I was also smoking your wings to fie for. Yum

  9. I have made these many times. Every time they were a HUGE hit. Next time I may cook them for a while before adding the filling. I’d like to see the bacon a bit crisper.

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