Smoked Bbq Stuffed Pineapple Recipes
SWINEAPPLE
Before they even taste this salty-sweet mashup, your guests will be circling the grill thanks to the irresistible aroma of slow-cooking bacon and pineapple. The barbecue pork ribs tucked inside become tender as they braise in their own juices. Served sliced across the middle, the swineapple is a sight to behold.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell.
- Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers.
- Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears.
- Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving.
SMOKED BBQ-STUFFED PINEAPPLE
Fill pineapple halves with this mixture and get them in the smoker! Homegrown pineapples are preferred as they are usually sweeter than store-bought.
Provided by Scott V
Categories Pineapple Recipes
Time 2h
Yield 2
Number Of Ingredients 5
Steps:
- Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
- Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
- Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
- Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
- Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
- Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.
Nutrition Facts : Calories 1275.8 calories, Carbohydrate 186.7 g, Cholesterol 155.1 mg, Fat 35.6 g, Fiber 15 g, Protein 63.6 g, SaturatedFat 7.9 g, Sodium 3479.6 mg, Sugar 111.3 g
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