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.
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.
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!
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
- 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 (https://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/)
- 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!