Swineapple Recipe 385

SWINEAPPLE RECIPE - (3.8/5)

Swineapple Recipe - (3.8/5) image

Provided by JimMac

Number Of Ingredients 6

Ingredients

1 large ripe pineapple
4-5 country style pork ribs
1 lb thick sliced bacon
2 tbsp Cajun rub
OR make your own rub - heavy on the brown sugar and paprika
toothpicks

Steps:

Chop the pork into large chunks and roll in the rub. Slice off the pineapple skin and hollow out the pineapple (remove the hard core) Stuff the pork into the pineapple. Rub some brown sugar into the outside of the pineapple and then wrap it entirely in bacon. Use toothpicks to keep the bacon in place. Cook in smoker or similar at 240-250 for 5 hours. Don't have a smoker? Wrap in foil, place in pan,and bake in oven at 250 for 3 and a half hours, then remove foil, turn up to 350 and roast for about an hour until the bacon is bronzed. If you want your bacon crispy, finish the swineapple off under the broiler for about 10-15 minutes, turning every few minutes so that you get even crispiness all over.

SWINEAPPLE

Swineapple image

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

Ingredients

1 large ripe whole pineapple
1 pound BBQ pork ribs, meat removed from the bones
12 slices thick-cut bacon (see Cook's Note)

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.

GRILLED SWINEAPPLE DOGS RECIPE BY TASTY

Grilled Swineapple Dogs Recipe by Tasty image

Here's what you need: paprika, black pepper, kosher salt, chili powder, garlic powder, onion powder, pineapple, bacon, pork hot dogs, hot dog buns, BBQ sauce, red onion, jalapeño

Provided by Matthew Johnson

Categories Lunch

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ pineapple, cut into 12 thin spears
24 slices bacon
12 pork hot dogs
12 hot dog buns
BBQ sauce
red onion, minced
jalapeño, minced

Steps:

Preheat a grill or grill plate to medium-low heat.
Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hot dog are heated through, about 40 minutes. Flip halfway through.
Place into hot dog buns, top with barbecue sauce, minced red onion, and minced jalapeño (optional).
Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 24 grams, Fat 22 grams, Fiber 1 gram, Protein 13 grams, Sugar 4 grams

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