Traeger Pineapple Sunshine Pig Shots
Traeger Pineapple Sunshine Pig Shots are a unique bacon wrapped appetizer recipe for the pellet grill, inspired by pineapple sunshine cake!
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 pound smoked sausage
- 1 pound thick cut bacon
- 20 toothpicks
- 8 ounces cream cheese
- 4 ounces Cool Whip thawed
- BBQ seasoning (I used Honey Hog)
- 1 8 ounce can crushed pineapple
- 10 maraschino cherries cut in half
Instructions
- Slice the smoked sausage (about half inch thick) and cut the bacon in half.
- Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
- Put the cream cheese, Cool Whip, and a few shakes of BBQ seasoning in a bowl. Mix together with a spoon or hand mixer until combined.
- Fill each pig shot 3/4 full with the filling, add some crushed pineapple to top each one off, and sprinkle more BBQ seasoning over the pig shots.Note: Should make approximately 20 to 25 pig shots. Overfilled pig shots may overflow as they cook.
- Set your pellet grill to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking). Add half of a cherry during the last 15 minutes of cooking.Note: These can also be baked in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.