Smoked Spam with Pineapple Salsa Recipe

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Smoked Spam with Pineapple Salsa

This Smoked Spam w/ Pineapple Salsa Recipe is the perfect bite size appetizer for a Hawaiian inspired Luau or a backyard barbecue.

If you love span this recipe is for you and if you’re a little scared of spam this is a recipe that will convert you!!

The smoked spam brushed with hoisin sauce and served over a scoop of rice topped with pineapple salsa.

Every single bite of this Hawaiian inspired appetizer is bursting with sweet and salty goodness.

Pineapple Salsa Recipe Ingredient List

• 1 cup Pineapple Diced, canned or fresh
• 1/2 cup Red Onion Diced
• 1/2 cup Tomato Diced
• 2 tbsp Fresh Jalapeño Diced
• 1 tbsp Sambal Oelek
• 2 tsp Sesame Oil
• 1 Lime Juice and Zest
• 2 tbsp Cilantro Chopped
• 2 tsp Furikake
• 1/4 tsp Kosher Salt

Recipe Instructions

1. Slice the spam into 1/4 inch slices. Smoke at 300 degrees F. for 1 hour flipping the spam half way through cooking. After 1 hour brush with hoisin sauce and cook for 5 more minutes then remove and set aside.
2. Prepare the Pineapple Salsa by chopping up the pineapple, tomatoes, red onion, jalapeno and parsley. Toss together with remaining ingredients and refridgerate for 30 minutes to chill.
3. Assemble the Smoked spam by cutting each slice of spam in half and placing on top of a 2 oz ball of chilled white rice. top the spam with pineapple salsa and garnish with sliced jalapeno, furikake, chili threads and parsley sprigs.

How to Make Smoked Spam

Making Smoked Spam is incredibly simple. Since the spam already has plenty of salt you don’t need to season it.

Instead I brushed the spam with a light glaze of hoisin sauce to add sweetness and umami to the salty spam.

Slice the spam into 1/4 inch thick slices yielding about 5-6 pieces then set your smoker to 300 degrees F.

cook the sliced spam for about 30 minutes before flipping and cooking for an additional 30 minutes.

The smoked spam will start to develop cartelized crispy edges but sill be tender in the center.

Brush about 1 teaspoon of hoisin on each slice of spam and let it cook for about 5 minutes before removing.

Assembling the Smoked Spam w/ Pineapple Salsa

1. using a 2 oz Scoop or a Musubi Maker Press tightly form a scoop of white rice into a ball or rectangle.
2. Top the rice with a 1/2 slice of smoked spam.
3. Add pineapple salsa along with a thin slice of jalapeño then garnish with Furikake, Chili Threads and parsley

More Tasty Barbecue Appetizers

• Smoked Queso Dip
• Chicken Fajita Egg Rolls
• Cast Iron Keto Buffalo Chicken Dip
• New Orleans BBQ Shrimp
• Smoked Bacon Wrapped Onion Rings
• Smoked Honey Old Bay Wings

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