My Pineapple Pork Belly Popsicles prove that barbecue doesn’t have to be complicated to be mouthwatering. This recipe combines the richness of pork belly with the sweet tang of pineapple and a kick of habanero heat. The result is candy on a stick—sticky, smoky, and absolutely irresistible.

I cooked the pork belly low and slow on my Camp Chef Woodwind Pro Pellet Grill with Royal Oak Hickory Infused Charcoal Pellets, which gave the meat just the right amount of smoke. After a braise in pineapple juice, glaze, and sauce, I finished the strips with a glossy, caramelized coating that made each bite sing.

If you’re looking for a fun, finger-food-style recipe that’s guaranteed to impress at your next game day, backyard cookout, or family gathering, these Pineapple Pork Belly Popsicles are the ticket. They’re bold, saucy, and just plain fun to eat.

Pineapple Pork Belly Popsicles | Heath Riles BBQ

Many pitmasters save pork belly for special occasions, but I think it deserves a spot in everyday barbecue. Pork belly is the same cut used to make bacon, so you already know it’s loaded with fat and flavor. When smoked properly, the fat renders down and gives you a crisp outside with a melt-in-your-mouth inside.

Paired with the tropical sweetness of pineapple and the fiery edge of habanero, this recipe is a perfect balance of flavors. Each bite delivers smoky, savory, and sweet notes with just enough spice to keep things interesting.

The Ingredients

Here’s everything you’ll need to pull this recipe off:

• Pork belly slab. I used a 3 lb Prairie Fresh pork belly. These smaller cuts are great for backyard cooks because you don’t have to worry about freezing extra meat.
• Heath Riles BBQ Honey Chipotle Rub. This rub has a sweet-smoky profile with just enough heat. It gives the pork belly beautiful color and flavor.
• Pineapple juice. A can of pineapple juice adds a tropical note to both the braise and the finishing sauce.
• Heath Riles BBQ Pineapple Habanero Glaze. Fruity and spicy, this glaze builds flavor in both the braising liquid and the final sauce.
• Heath Riles BBQ Sweet BBQ Sauce. Smooth and classic, this ketchup-based sauce ties everything together.
• Optional extras. Add brown sugar, garlic, or chili flakes to the braise if you want extra depth of flavor.

The Smoker Setup

Here’s the equipment I used to create these barbecue popsicles:

• Camp Chef Woodwind Pro Pellet Grill. A versatile smoker that handles low-and-slow cooking like a champ.
• Royal Oak Hickory Infused Charcoal Pellets. These pellets add a bold, smoky flavor that works beautifully with pork belly.

You can cook this recipe on any reliable smoker, but for me, this setup gave consistent results with plenty of flavor.

The Process for Making Pineapple Pork Belly Popsicles

Want the step-by-step? Here’s how I made this tropical spin on pork belly:

1. Prep the pork belly. Pat the pork belly dry with paper towels, then slice it into even strips about one inch wide. From a 3-pound slab, you’ll get around 9 strips.
2. Season generously. Coat the strips on all sides with  Honey Chipotle Rub. Don’t skimp—this forms the flavor base for the whole cook.
3. Start smoking. Fire your smoker to 275℉ with Royal Oak Hickory Infused Charcoal Pellets. Place the pork belly strips directly on the grates and smoke for about 1 hour, until they’ve developed color and a nice smoky crust.
4. Braise the strips. Arrange the pork belly in a disposable aluminum half pan. Mix together 1 small can of pineapple juice, ½ bottle Pineapple Habanero Glaze, and a splash of Sweet BBQ Sauce. Pour the liquid over the strips, cover tightly with heavy-duty aluminum foil, and return to the smoker for about 1 hour and 20 minutes. This renders the fat and infuses the meat with pineapple flavor.
5. Mix the finishing sauce. While the pork belly braises, combine ⅔ bottle Sweet BBQ Sauce, ⅔ bottle Pineapple Habanero Glaze, and about 4 ounces pineapple juice. Whisk until smooth.
6. Finish with glaze. Remove the pork belly strips from the braising liquid and let them rest on a cooling rack. Sprinkle lightly with more Honey Chipotle Rub for texture. Skewer each strip, dip it into the finishing sauce, and place back on the smoker for a few minutes to set the glaze.

That’s it—you’ve just made Pineapple Pork Belly Popsicles.

The Results

These popsicles came out sticky, glossy, and packed with flavor. The pork belly was tender enough to shred with a tug but held its shape beautifully on the skewer. The pineapple-habanero glaze caramelized into a sweet, spicy shell that made each bite taste like candy with a smoky kick.

The balance of sweet pineapple, smoky pork, and spicy habanero is unbelievable. Honestly, these are some of the best bites I’ve had off the pit—and they’re fun to eat, too.

Serving Suggestions for Pineapple Pork Belly Popsicles

These popsicles make the ultimate barbecue appetizer, but you can dress them up or down depending on the occasion. Here are a few ideas:

• Game day snack. Serve straight on the skewer for easy finger food.
• Tacos. Pull the pork belly off the stick and wrap it in a tortilla with slaw and extra glaze.
• Sandwiches. Pile it onto a toasted bun with pickles for a tropical barbecue sandwich.
• Party platter. Pair with grilled pineapple rings for a sweet-and-savory combo.

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on the smoker or in a 300℉ oven until warmed through. The glaze will caramelize again, keeping that sticky, glossy finish.

Final Thoughts

These Pineapple Pork Belly Popsicles are proof that barbecue can be bold, fun, and unforgettable. They come together in just about 2 ½ hours and pack every bite with smoky, sticky flavor. Whether you serve them at your next backyard gathering or keep them all to yourself, I promise this recipe will be a new favorite.

Equipment and Tools

Camp Chef Woodwind Pro Pellet Grill, Royal Oak Hickory Infused Charcoal Pellets, Heath Riles BBQ Honey Chipotle Rub, Heath Riles BBQ Pineapple Habanero Glaze, Heath Riles BBQ Sweet BBQ Sauce, Disposable aluminum half pan, Heavy-duty aluminum foil, Cooling rack, Sharp slicing knife