Spam burnt ends with Traeger smoked pineapple
Spam is smoked and then cubed and tossed together with smoked pineapple chunks and a sweet and salty teriyaki sauce for a tropical take on burnt ends.
Equipment
- Traeger grill
- Cookie sheet
- Parchment paper
- Knife and cutting board
- Baking dish
Ingredients
- 2 cans Spam
- 1 can pineapple chunks (reserve the juice)
- 1 cup reserved pineapple juice
- 1/4 cup Teriyaki sauce
- 1/4 cup Bachan's Japanese BBQ sauce
- 1/8 cup hot sauce we used Traeger's apricot & habanero
- 1/4 cup BBQ sauce we used Head Country sweet & sticky
- 4 tbsp brown sugar
- 6 tbsp My Smoke Junkie Seasoning
Instructions
- Preheat your Traeger grill to 225* with the super smoke feature on.
- Line a cookie sheet with parchment paper.
- Remove the Spam from the cans and season all sides generously with Smoke Junkie seasoning.
- Drain the juice from the can of pineapple (reserve the juice) and then season the pineapple chunks with Smoke Junkie.
- Arrange the pineapple on the cookie sheet along with the seasoned Spam bricks.
- Place the cookie sheet in the Traeger grill and smoke for at least one hour.
- While the meat and pineapple smokes, make the sauce.
- Combine the reserved pineapple juice, teriyaki sauce, Japanese BBQ sauce, BBQ sauce, and hot sauce in a bowl.
- Whisk to combine and add the brown sugar.
- Once the meat has smoked for at least 60 minutes, remove it from the grill.
- Using a large chef's knife, cut the Spam into 1-inch cubes.
- Combine the Spam cubes and smoked pineapple in a baking dish and pour the prepared sauce over.
- Stir to coat.
- Return the baking dish to the grill and increase the heat to 300*.
- Continue cooking for at least 30 minutes until the sauce has thickened and the Spam burnt ends are glazed.
- Serve the Spam burnt ends with smoked pineapple with toothpicks and enjoy warm.