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.

Swineapple

pineapple

pork

bacon (see Cook's Note)

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.

So, some recipes need to be spelled out completely.  Of course the pork you stuff inside is already cooked.  <div>The pineapple does break down the meat stuffed inside.</div><div>I had no luck with grilling the bacon wrapped pineapple.</div><div>If I were to do it again, I would:</div><div>A.  Prep pineapple but don’t stuff it - save that for once it is done cooking and stuff for presentation.</div><div>B.  Use thin sliced bacon, toothpick the bacon weave to the pineapple and bake on a rack instead of grilling.</div><div>C.  Once pineapple is baked and bacon is crisp, stuff with prepared, cooked pulled pork.  Remove all toothpicks and carefully slice.</div><div>D.  If there are leftovers, separate the pineapple from the meat to prevent further meat breakdown.</div><div><br /></div><div>Swineapple is a great idea, great name, and all thee flavors work.  Use it as an idea and add a pinch of cooking common sense and it will be a fun party food.</div>

This is a poorly written recipe.  First, the pork needs to be pre-cooked.  1 hour is not nearly enough time too cook raw pork in a pineapple.  Any decent cook knows that the enzymes in pineapple will break down pork meat (even pre-cooked) and make it mealy.  Use pre-cooked pork and wrap in foil then stuff the pineapple.  This recipe is for presentation only, if done right it could work for you. 

Was not as good as everyone said it was.  My bacon burnt and the pineapple was not sweet.  More difficult to cook than it looked. 

I've made this twice now and loved it both times.  Very juicy and delicious, not to mention the presentation! I just got a pound of Curly's BBQ pork at the store to stuff my pineapple.  Had more than I needed, so heated the rest with some pineapple rings in an aluminum pie plate beside the swineapple!

Keep the grill at a low heat.  Destroyed my bacon at first, but quickly recovered with new bacon (always have extra bacon on hand...duh).   Kept the semi-burnt bacon for later mmmmmm.  Kids are skeptical still.  Use a pork roast, ribs are surely tasty, but way more work, fo sho.

I added bbq sauce to some shredded pork (from a roast) that I had in the freezer - skipped the ribs. Amazing flavor!  Also, 12 slices of bacon was too much.  I laid down 4 slices vertically and tugged them a bit to stretch.  The width of these 4 were as tall as my pineapple fruit and would wrap the circumference of the pineapple.  I didn't cover any of the leaves with bacon as shown in the video.  Then I wove half-slices of bacon through those 4 columns.  I didn't count but it was probably 8 rows - edge to edge.  So it was likely 8 slices of bacon total that I used.  When you wrap the pineapple you'll have a 2-inch(ish) gap in the bacon.  Too bad I can't add a photo.  It was fabulous-looking!<div><br /></div><div>It tasted delicious!!!  We'll be doing this again, for sure!  (and I am not a huge pineapple fan)  Hope this review helps you plan your Swineapple.  :)</div>

This recipe is delicious! Very easy to make and turned out like true Hawaiian cuisine. My husband can be a choosy eater and his comment was that this was better than authentic Hawaiian. Which says a lot! Already planning on making this for the grandkids! The pineapple turned sweet from the heat and mixed beautifully with the BBQ pork rib meat. Try it! You won't be sorry!

https://www.foodnetwork.com/videos/swineapple-0286158

A barbecue pork-stuffed pineapple makes for a delicious sweet-salty mashup.

swineapple

Cook Time: 30 minutes

Total: 1 hours, 30 minutes

Servings: 6

Cost: $2.56 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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