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pineapple cream cheese pig shots
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5 from 5 votes

Pineapple Cream Cheese Pig Shots

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Appetizers
Cuisine: Barbecue
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 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!