Pineapple Teriyaki Snack Stick Recipe | How to Make Snack Sticks
Sweet, savory, and packed with tropical flavor — this Pineapple Teriyaki Snack Stick recipe is a bold twist on classic meat snacks. Made with our No. 853 Pineapple Teriyaki Snack Stick Seasoning, every bite balances juicy pineapple sweetness with soy, garlic, and ginger.
A few tips before you dig in:
- Calculate seasoning and cure precisely.
- Let the meat block rest 20 minutes — this is key for the pineapple inclusions. [Learn more about working with inclusions here]
- Use an ice bath to lock in structure.
Watch Recipe Video:
Pineapple Teriyaki Snack Stick Recipe | How to Make Snack Sticks
45 minutes
Asian
Dinner
Sweet, savory, and loaded with tropical flavor—this Pineapple Teriyaki Snack Stick recipe delivers a bold twist on classic meat snacks.
Made with our expertly formulated No. 853 Pineapple Teriyaki Snack Stick Seasoning, these sticks bring together juicy pineapple sweetness with the umami-rich flavors of soy, garlic, and ginger. Whether you're an experienced meat processor or a weekend hobbyist, this easy-to-follow recipe will show you how to make perfectly balanced teriyaki snack sticks at home.
Ingredients
2.5 LB – Pork Trim or Pork Butt
5 LB – Beef Chuck (roast)
8.1g – Pink Cure
7oz – Ice cold water
408g – Pineapple Teriyaki Snack Stick Seasoning
.75# - Granulated Pineapple
21mm Mahogany Collagen Casings
Directions
Cut meat into 3” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.
Set the grinder up with a 3/8” plate.
Grind meat once through the 3/8” plate. Alternate between pork and beef every 8 oz or so to start the mixing process.
Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.
Stir together the cure and cold water. (This helps with even distribution)
Mix in Pineapple Teriyaki snack stick seasoning, cure and water into the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
Add in the granulated pineapple and mix until just incorporated.
Set up your stuffer with a ½” horn and fill the hopper with the meat block and crank down until the meat fills the horn.
Load the casings onto the horn and fill the casings.
Head to the smoker right away or set in the fridge over night to develop flavor.
Preheat your smoker to 110 degrees and set dampers wide open.
Hang the snack sticks on smoke sticks and place in the smoker and set a temperature probe to monitor the internal temperature of the snack sticks.
Run the smoker at 110 for 1 hour for a drying cycle.
Increase the temperature of the smoker to 125 degrees. Place a pan of moistened sawdust on the heating element. Set dampers to 2/3 closed. Smoke for 2 hours.
Carefully remove the sawdust pan and increase the temperature of the smoker to 150 degrees. Run for 2 hours.
Finally increase the temperature of the smoker to 180 degrees and run until the internal temperature of the snack sticks reaches 155 degrees.
Remove the snack sticks from the smoker and place in an ice bath for 30 minutes to cool rapidly.
Then place the snack sticks in the fridge to cool completely down below 40 degrees.
Enjoy!
