Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, great cook’s snack, and a great way to use up any free space you might have on your cooker when smoking ribs, pork, or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe. Bacon and a bit of heat tamed by cream cheese and pineapple. Perfect!
You can sprinkle the ABTs with your favorite rub before placing them on your smoker if you wish, but I’d do so sparingly. You really don’t want to hide the great flavors in these little morsels.
If you by chance end up with leftover ABTs the next day, chop them fine and use them as the filling for the best grilled cheese sandwiches you’ve ever had. Or add to the tops of hot grilled burgers. You’ll thank me.
- 12 Whole Jalapeno Peppers sliced in half lengthwise
- 8 Oz Cream Cheese softened to room Temperature
- 24 Slices Thick Cut Bacon
- 24 Small long Pieces of Fresh Pineapple cut to be slightly smaller than the size of the split Jalapenos
- Several Toothpicks
Half the jalapenos leaving the stem.
With a spoon scrape out the seeds and veins, then rinse with water. NOTE: It is the seeds and the white veins that are the most SPICY. Remove as much as possible to make a milder version of this if you are serving a large crowd.
Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
Place a slice of pineapple in each.
Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
Grill until bacon is crisp about an hour to an hour 15 minutes. They can easily be done in a oven. (Not recommended: you will lose that wonderful smoky flavor)
Remove toothpicks prior to serving
Serve HOT and ENJOY (Everyone always does)!
This is what happens when you’re sitting around, dreaming about food. You start by dreaming about appetizers, like maybe some awesome Hawaiian BBQ meatballs. You know, the old party standby. Yummy. Then, your thoughts (I’m blaming the pineapple in the meatball sauce) turn to Hawaiian fried rice. Next thing you know, you’ve got Hawaiian BBQ meatball fried rice, and let me tell you, it’s good.
I loved the sweetness of the pineapple, the tangy bite from the BBQ sauce, and the bite from the vegetables. This came out really good. Not bad for just sitting around, dreaming!
My vegetable and meatball soup is a bit different, too.
Hawaiian BBQ Meatball Fried Rice
Servings 6 -8
For the Hawaiian meatballs
- 1 pound cooked meatballs frozen is fine
- 1/2 of a 20 ounce can pineapple chunks with all of the juice
- 1/2 cup or more your favorite BBQ sauce
For the Hawaiian fried rice
- 3 teaspoons vegetable oil divided
- 1 red bell pepper chopped
- 6 green onions white and green parts chopped and separated
- 3 garlic cloves minced
- 5 cups cooked rice
- 3 large eggs
- 1/2 of a 20 ounce can pineapple chunks
For the Hawaiian meatballs
For the Hawaiian fried rice
Heat a teaspoon of the oil in a large skillet over medium high heat.
Add the bell pepper and white parts of the green onions and cook until the peppers start to soften, about 5 minutes.
Add garlic and cook another minute.
Remove mixture to a plate.
Add another teaspoon of oil to the pan.
Add rice and warm through, stirring often.
Push rice to the side of the skillet and add the 3 eggs. Cook, scrambling, until done. Stir in to the rice.
Add green parts of the green onions and pineapple chunks and stir.
Add in the red pepper mixture and stir.
Serve rice with meatballs and sauce.
I enjoyed this Hawaiian cole slaw so much that I made it twice in one week. I loved the sweetness of the pineapple, the explosion of orange flavor from the mandarins, and my favorite, the Maraschino cherries. It’s a nice tropical flavor all in a crunchy creamy slaw. I’d make this again and again, and soon. And best of all, I had all of the ingredients in my pantry (well, plus a bag of slaw in the fridge).
I make a lot of slaws, including this Hawaiian cole slaw, so I try to always keep a bag of shredded cabbage mix around. Slaw mix tends to last a lot longer than salad so it’s easier to store and keep fresh.
Hawaiian Cole Slaw
Servings 6 -8
- 1 14 ounce bag slaw mix
- 1 1/4 cups mayonnaise
- 1 8 ounce can crushed pineapple, well drained (squeeze to get all of the moisture out that you can)
- 1 8 ounce can Mandarin oranges, well drained
- 1 6 ounce jar Maraschino cherries, drained, quartered, and dried well wrapped in a paper towel
- Salt and pepper
Note: You have to make sure that the pineapple, oranges, and specially the cherries, are well drained before adding to the slaw. Wrap the quartered cherries in paper towels to dry. This will also keep the cherries from "bleeding" into the slaw.
Combine slaw mix and mayo in a large bowl.
Slowly fold in the pineapple, orange, and cherries. Season with salt and pepper.
Chill for 3-4 hours before serving
I love Hawaiian pizza, so it wasn’t too much of a stretch to put some of the same ingredients on top of a grilled hot dog. Grilled Hawaiian hot dogs are a combination of sweet and heat, my favorite. You don’t need anything else on these. No sauce or anything like that. The juicy pineapple takes care of that.
The grilled vegetables would also be great on a French bread pizza. Add them along with some grilled or smoked ham along with cheese and sauce, and you’ll have a fantastic pizza.
Also try my delicious grilled hot dogs with hot Creole blender sauce. They’re different.
Hawaiian Hot Dogs
- 1/2 large red onion cut into large rings but not separated
- 4 pineapple rings canned or fresh
- Olive oil
- Pinch of sugar
- Pinch of salt
- Pinch or more of cayenne
- 4 hot dogs
- 4 hot dog buns
Fire up your grill for direct cooking.
Brush the onion and pineapple rings with a bit of olive oil and grill, flipping once, until nicely charred and starting to soften.
Remove, and let cool just slightly. Chop and place in a medium bowl.
Add sugar, salt and cayenne to the bowl and toss to coast.
Grill dogs and toast buns as desired. Serve topped with the onion and pineapple mixture.
My goodness these grilled Hawaiian chicken sandwiches are good. The Asian-inspired marinade makes the chicken not only super tasty, but also moist and tender. The pineapple and red onion compliment each other perfectly.
I slathered a little mayonnaise on the buns too. I use Duke’s mayonnaise, which is by far my favorite. Also try my grilled Italian chicken sandwiches.
Grilled Hawaiian Chicken Sandwiches
For the marinade
- 1 cup soy sauce
- 1 cup water
- 3/4 cup brown sugar
- 5 green onions chopped
- 1/4 cup onion chopped
- 1/4 teaspoon garlic minced
- 1/2 teaspoon sesame oil
- 1 can coconut milk
For the sandwiches
- 4 chicken breasts butterflied and trimmed
- Thinly sliced pineapple
- 4 hamburger buns
- Sliced red onion
- Lettuce leaves
Combine the marinade ingredients and place in a large resealable baggie or container. Add the chicken and toss to coat. Refrigerate overnight, tossing occasionally.
Fire up your grill. Sear the chicken on both sides then move to indirect heat and cook until internal temperature reaches 165 F.
Lightly grill the pineapple slices.
Slather the buns with the mayonnaise. Top with the chicken, pineapple, red onion, and lettuce and serve.