Pineapple Habanero Breast Tips



  • Smoked point: start by smoking a breast point, then cut it into small pieces.
  • Pineapple: the recipe calls for fresh pineapple, however, canned pineapple can be substituted.
  • Habanero peppers: pickled or fresh habaneros can be used in this recipe. Fresh habaneros are sometimes hard to find, not to mention that they spoil pretty quickly. That’s why I like to use pickled habaneros. They have a long shelf life and are conveniently available when a recipe calls for habaneros.
  • Pineapple juice: If you don’t have pineapple juice, substitute apple juice or cider.
  • Honey: Don’t have honey? No problem! Simply substitute an equal amount of agave, maple syrup or brown sugar.

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To prepare this recipe for Burnt Point Brisket, you’ll need a 5 lb. smoked brisket tip and my Pineapple Habanero Chutney. Once you remove the smoked point from the grill, let it rest still wrapped in brown paper or foil while you prepare the chutney.

  • STEP 1: Sauté the onions in oil. Add garlic and pineapple chunks. Continue to cook, over low heat, for one minute. Add chopped habaneros and stir to combine.
  • STEP 2: Pour the pineapple juice into the pan, followed by the honey and salt. Simmer for five to ten minutes until the hot sauce thickens, then allow the hot sauce to cool.
  • STEP 3: Once the chutney is cool, blend it with a Ninja blender or food processor. I prefer it a little chunky.

How to smoke the point

  • STEP 1: Unwrap the smoked dot from the butter paper and pour some of the accumulated liquid into a disposable aluminum pan. With a sharp knife, cut the meat into 2-inch cubes and add to the same pan. Stir to combine.
  • STEP 2: Pour the habanero sauce over the cubed meat and mix to coat all pieces with the sauce.
  • STEP 3: Place the foil pan on the Traeger, uncovered, and smoke for another hour and a half at 200°F or smoke the cubed meat at 500°F for 15 minutes.

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