Inspiration: Gentlemint

1 Pineapple
1 1/2 – 2 pks Bacon
1 1/2 – 2 Pork Loins, (1 1/2 inch thick & 4-5 inches wide)
Seasonings; Seasoning Salt, Garlic Powder, Onion Powder.

• Soak toothpicks in water to prevent them from burning. 1-2 hours.
•Turn on your BBQ and let it heat up, cook your Pork Loins until they are pretty much completely cooked. Season them to your liking, we used; Seasoning Salt, Garlic Powder, Onion Powder. SEE NOTES.
• Remove the core from the Pineapple. (Suggested way to core, in explanation below.)
• Cris-cross the Bacon, into a netting like fashion, to make a sturdy jacket for the pineapple. Lay about 6 pieces of Bacon down in a vertical pattern, then on top of those 6 pieces, one at a time, weave the rest of the bacon across in a horizontal pattern. The trick is if you start on the left to weave on, with the first piece of bacon, than on the next piece, start on the right, and weave with the opposite original pieces of bacon to make a sturdy bacon net.
• Stuff the Pineapple with the Pork Strips, and secure the Pineapple around it using toothpicks. Attach the leaves back on the pineapple (now stuffed with pork) with toothpicks.
• Take the Bacon nets and wrap them around the pineapple, securing it on tight with toothpicks.
• On the rotisserie, cook Swineapple until bacon is completely cooked and crisp.
• Serve/Enjoy.

We didn’t have a rotisserie, and we didn’t know the bacon would stick to the grill and be to hard to flip, so after we freed the Swineapple from the grill, we stuck it in a glass dish, at 425 C and cooked it in the oven, until the bacon was completely cooked at crispy.

MenuDuet’s Notes: In the picture displayed;

-We recommend skipping the seasoning on your meat all together.

How much Bacon and Pork you need, will depend on the size of the pineapple.

-Soak toothpicks in water so they don’t burn. At least 1-2 hours.

-You don’t have to use, or keep the leaves from the pineapple, for this meal, its just decoration.

-If cooking in the oven- Take Pineapple leaves off, they will burn and smoke in the oven.

This was definitely an experiment, the recipe we went off of, wasn’t a recipe at all, but rather a picture guide, for you to figure out on your own. So this was a learning experience, especially the bacon on the grill, it got stuck so bad, by the time we freed it, all the bacon (on the grill side of the pineapple) was pretty much gone.
The picture recipe showed the person grilling it the same way so we didn’t think it would stick, if we had a rotisserie, that would have made it even better.

When coring the pineapple, I believe the easiest way would be by cutting the leaves off – leaving some pineapple around it so you can stick it back on later. (Like when making the lid before gutting a pumpkin). Then cut it once, the long way, opening it up, then take the core out. Stuff meat strips in where you removed the core, stick the two pineapple halves back together. (Using toothpicks to hold them in place.) Then stick the lid (leaves) back on, using toothpicks as well.

We ended up starting this on the grill, and moving it to the oven, we didn’t want the only side with bacon left on it to get stuck and peel off as well, though we both agree if our grill had a rotisserie that would be the way to go next time.

Yes it still turn out delicious, and we loved it! Just a lot of work when your not too sure what your suppose to be doing.

Did you like this recipe? Let us know in the comments!

I took the picture displayed, with my camera.

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