Beachside BBQ Recipe
Caribbean Hog Dust Pineapple Pork Bites
A sweet, smoky, tropical backyard cook built around tender pork bites, fresh pineapple, and the bold pork-friendly flavor of Hog Dust.
Prep Time 20 minutes
Cook Time 2.5–3 hours
Smoker Temp 225–250°F
Serves 6–8
This recipe keeps things simple but delivers big flavor. Hog Dust builds the savory BBQ base, the smoker adds depth, and the pineapple glaze brings that sticky island-style finish. Serve these as skewers, sliders, tacos, or a backyard appetizer straight off the tray.
Ingredients
- 2 lbs pork shoulder or pork belly, cut into 1.5–2 inch cubes
- 2 tbsp olive oil
- 3 tbsp Hog Dust
- 1 cup fresh pineapple chunks
- 1/2 cup pineapple juice
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1 clove garlic, minced
- Optional: chopped cilantro and fresh lime for garnish
Tools
- UDS smoker, pellet smoker, or charcoal grill set up for indirect heat
- Lump charcoal or preferred fuel
- Small chunk of apple, cherry, or pecan wood
- Cast iron skillet or foil pan
- Tongs
- Knife + cutting board
- Meat thermometer
- Toothpicks or skewers for serving
Directions
Smoke it low, glaze it sticky, and finish it with fresh pineapple and lime.
1
Season the Pork
- Pat the pork cubes dry with paper towels.
- Lightly coat the pork with olive oil.
- Season generously with Hog Dust until all sides are evenly coated.
- Let the pork rest for 15–20 minutes while the smoker comes up to temperature.
2
Fire Up the Smoker
- Bring your smoker or grill to a steady 225–250°F.
- Add a small chunk of apple, cherry, or pecan wood for a mild smoke profile.
- If cooking on a UDS, keep the exhaust open and manage heat with the intake dampers.
- Set up for indirect heat so the pork can smoke without burning.
3
Smoke the Pork Bites
- Place the seasoned pork cubes directly on the grate.
- Smoke for 1.5–2 hours, or until the edges darken and the Hog Dust starts building a light bark.
- The pork does not need to be fully tender yet; it will finish in the glaze.
4
Make the Pineapple Glaze
- In a cast iron skillet or foil pan, combine pineapple juice, brown sugar, honey, soy sauce, lime juice, and minced garlic.
- Stir until combined.
- Add the pineapple chunks to the pan.
5
Braise Until Tender
- Transfer the smoked pork bites into the pineapple glaze.
- Cover the pan tightly with foil.
- Return the pan to the smoker and cook for 45–60 minutes, or until the pork is tender.
- Stir once halfway through to coat the pork evenly.
6
Caramelize and Serve
- Remove the foil and let the sauce reduce for 10–15 minutes.
- Toss the pork bites until they are sticky, glossy, and coated in the pineapple glaze.
- Serve family-style or skewer each bite with pineapple.
- Finish with chopped cilantro and a squeeze of fresh lime.
Serve with: coconut rice, grilled street corn, warm tortillas, or a crisp tropical slaw.
Cook Photos
Featured Product
Hog Dust
Built for pork, ribs, chops, pulled pork, and backyard BBQ classics, Hog Dust brings bold savory flavor with the right balance of smoke, spice, and sweetness. It gives these pineapple pork bites their BBQ backbone before the glaze takes them tropical.
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