Pineapple Cream Cheese Pig Shots

Are you looking for a easy recipe for an appetizer to serve to your family and friends at your next get together? If so you need to check out these Pineapple Cream Cheese Pig Shots.

You make little Shot Glasses from Sausage and Bacon, and then fill them with a creamy mixture of Cream Cheese and Pineapple. Then place them on your smoker until the bacon gets crispy, usually around 90 minutes. These Pineapple Pig Shots will definitely be a big hit!

Ingredients:

1 package smoked pork sausage or kielbasa

2 8-ounce packages cream cheese softened

1 cup crushed pineapple

1/2 cup brown sugar

1 teaspoon salt

2 Tablespoons BBQ rub

1/2 cup cheddar cheese

1 pound bacon cut in half width wise

Preheat your smoker to 300 degrees F. This method is also adaptable for the oven if you don't own a smoker. Simply preheat to the same temperature.

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 BBQ 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 zip 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 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 and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.