Crisp bacon cups filled with BBQ chicken and pineapple cream cheese make these sweet-salty party bites disappear. Ready in 50 minutes. Party favorite.
These “chicken shots” hit every note in one bite: smoky-salty bacon, sweet pineapple, and savory BBQ-rubbed chicken, all tucked into a neat handheld appetizer that’s made for parties, game day, and potlucks. They bake up quickly and look impressive without being fussy.
Why this recipe works
- Built-in portion control: The mini “shot glass” shape makes them easy to serve and easy to grab.
- Big flavor layers: BBQ-rubbed chicken + pineapple cream cheese + bacon creates sweet, smoky, creamy, and salty in one bite.
- Smart baking method: Using a mini muffin tin helps the bacon hold its shape and keep the filling contained.
- Fast party payoff: Minimal prep, then the oven does the work while you finish the rest of the spread.
Ingredients (& What they do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
For the Base (“Shot Glass”)
- 1 large chicken breast (6–8 oz) or 2 small chicken breasts, cut into 24 (1-inch) pieces
The lean, bite-size chicken becomes the hearty base and holds up to the bold rub. - 12 slices bacon, cut in half width-wise (regular cut recommended)
Bacon forms the “cup,” adds smoky saltiness, and crisps up as it bakes. Regular cut cooks through more reliably than thick cut. - 1 tablespoon Sweet BBQ Rub (more/less to taste)
Adds smoky-sweet seasoning that ties the chicken and pineapple together.
For the Filling
- 4 oz cream cheese, softened
Creates a creamy, rich binder so the filling pipes neatly and stays put. - 1/2 cup pineapple chunks, chopped
Brings sweetness and a juicy pop that balances the bacon. - 2 tablespoons pineapple juice
Loosens the cream cheese for piping and boosts pineapple flavor (juice from canned pineapple works well). - 1/4 teaspoon salt
Sharpens the sweet/creamy filling (adjust since bacon is already salty). - 1 teaspoon Sweet BBQ Rub
Echoes the flavor of the chicken so every layer tastes cohesive.
For the Garnish
- 24 pineapple chunks
A sweet topper that looks great and reinforces the pineapple-bacon pairing. - Additional Sweet BBQ Rub (light dusting)
Finishes the tops with a little extra smoky-sweet punch.
Instructions
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Preheat the oven to 425°F.
- Prep the pan: Lightly spray 24 mini muffin cups with nonstick spray, or line a large jelly roll pan [paid link] with foil.
- Season the chicken: Cut chicken into 1-inch pieces and coat with Sweet BBQ Rub.
- Form the “shot glasses”: Wrap each chicken piece with ½ slice bacon, overlapping ends to form a circle around the chicken. Toothpicks are optional (more helpful on a sheet pan [paid link]).
- Make the filling: Beat together cream cheese, pineapple juice, chopped pineapple, salt, and BBQ rub until combined (the pineapple breaks down more as it mixes).
- Pipe the filling: Spoon mixture into a quart zip-top bag, snip a bottom corner, and pipe filling into each bacon cup—leave a little room at the top.
- Garnish: Top each with 1 pineapple chunk and lightly dust with more BBQ rub.
- Bake in the muffin tin (or on the foil-lined pan) for about 30 minutes, until bacon is crisp and browned. Serve warm.
Pro Tips
- Overlap the bacon ends well so the filling doesn’t leak while baking.
- Use regular-cut bacon for best crisping and structure.
- Drain pineapple well (especially canned) so the filling stays thick and pipeable.
- Fully soften cream cheese for a smooth, easy-to-pipe filling.
- Cut chicken evenly so everything finishes cooking at the same time.
Recipe Variations
- Spicy-sweet: Add finely diced jalapeño to the filling for heat against the pineapple.
- Different rub profile: Swap Sweet BBQ Rub for a Cajun or Chipotle blend for a bolder kick.
- Teriyaki twist: Use a teriyaki-style seasoning on the chicken and finish with a tiny brush of teriyaki glaze after baking.
- Swap the fruit: Replace pineapple with mango chunks for a similar sweet/tropical vibe.
Serving Suggestions
- Crunchy sides: coleslaw, veggie tray, or a simple cucumber salad
- Party classics: potato salad, mac and cheese bites, or chips with salsa
- Sauces for dipping: extra BBQ sauce, sweet chili sauce, or ranch-style dip
New Life for Leftovers
- Appetizer quesadillas: Chop leftovers and fold into tortillas with extra cheese; crisp in a skillet.
- Loaded baked potatoes: Dice and spoon over baked potatoes with scallions.
- Party flatbread: Slice and scatter over naan/flatbread; warm until crisp.
Storage
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
- Reheat for crisp bacon: Warm on a sheet pan [paid link] at 350°F until heated through, or use an air fryer for best crisping.
- Avoid the microwave if you can: It reheats fine, but the bacon softens.
People Often Ask (FAQs)
Can I make these ahead?
Yes. You can prep the bacon-wrapped chicken “cups” and the filling ahead, then assemble and bake close to serving for the crispiest bacon.
Do I have to use a mini muffin tin?
No, but it helps the bacon hold its shape and keeps the filling from escaping. If using a sheet pan [paid link], toothpicks help a lot.
Can I use thick-cut bacon?
It’s not ideal here because it may not crisp in the same time the chicken cooks. Regular cut works best.
Can I use fresh pineapple instead of canned?
Yes—fresh works great. Canned pineapple chunks are also convenient and work well in this recipe.
How do I keep the filling from leaking out?
Make sure the bacon edges overlap to form a complete cup, and don’t overfill—leave a little space at the top.
Final Thought
If you need one appetizer that looks fun, tastes bold, and disappears faster than you can refill the tray, these bacon wrapped pineapple chicken bites are it. The sweet pineapple cream cheese, smoky BBQ chicken, and crisp bacon “shot” make every bite feel like a party.
Bacon-Wrapped Pineapple Chicken Shots
Ingredients
For the Base (“Shot Glass”):
- 1 large (about 6 to 8 ounces) chicken breast or two smaller chicken breasts cut into 24 1-inch pieces
- 12 slices bacon , your favorite brand and flavor, cut in half width-wise [See Note 1]
- 1 tablespoon Sweet BBQ Rub , more or less to taste
For the Filling:
- 4 oz package (half package) cream cheese, softened
- 1/2 cup pineapple chunks , chopped
- 2 tablespoons pineapple juice [See Note 3]
- 1/4 teaspoon salt [See Note 4]
- 1 teaspoon Sweet BBQ Rub
For the Garnish:
- 24 pineapple chunks [See Note 2]
- additional Sweet BBQ Rub just to lightly dust the tops
Instructions
- Preheat your oven to 425 degrees F.
- Prepare 24 mini muffins tins with a small amount of non stick cooking spray or line a large jelly roll pan [paid link] with aluminum foil. [See Note 5]
- Slice the chicken into 1-inch pieces and coat with a Sweet BBQ Rub blend. Wrap each piece of chicken with a half slice of bacon overlapping the ends so it forms a circle around the chicken meat. If desired, secure through the bacon and the chicken with a toothpick. This is the base of your “shot glass.”
- In a medium bowl, beat together the cream cheese, pineapple juice, and 1/2 cup of pineapple chunks, reserving the rest of the pineapple to top the shots in Step 6, salt and BBQ rub. Note: The pineapple will break more up as it blends with the cream cheese.
- Transfer the cream cheese mixture to a quart sized zip-top bag and snip off one of the bottom corners. Pipe some of the mixture into each of the appetizers leaving just a little room at the top.
- Place one pineapple chunk into the top of each shot and lightly dust them with a little more BBQ rub.
- Transfer the shots to the prepared mini muffin pans or a foil lined jelly roll pan [paid link] and cook for 30 minutes, or until the bacon gets crisp and brown. Serve warm.
Notes
- Regular cut bacon works better in this recipe than thick cut because it cooks faster and firms up to for the shot glass.
- You can opt to use a fresh pineapple, but a can of pineapple chunks works just as well.
- You can use juice reserved from the can of pineapple.
- For the filling, adjust the salt according to your tastes noting that the bacon also has a salty element.
- Mini muffin tins can get messy and require a fair amount of cleaning afterward. Alternatively, you can use a foil-lined jelly roll pan [paid link] (baking tray) for easy cleanup.
Nutrition
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Perfect for our backyard BBQ. The guests loved them and they were pretty easy to make.
I can see why your family tire these up. So addictive.