How do you make Bacon Wrapped Pineapple?
First, cut your bacon in half and place them on a baking sheet covered in aluminum foil in a single layer. Bake for 3 minutes, flip and bake for another 3 minutes. Allow the bacon slices to cool long enough to handle. Drain any excess bacon grease from the baking sheet. Then wrap the bacon strips around the pineapple and secure them with a toothpick. Place them on the same baking sheet covered with aluminum foil and bake for about 20 minutes while you make the sauce.
Meanwhile, in a small saucepan, combine the honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice, and sriracha. Simmer for about 10 minutes to meld all the flavors together and to take the chill off.
Then baste the bacon-wrapped pineapple after 20 minutes and cook for an additional 10 minutes or until the bacon is crispy and the pineapple is heated through. For optimal results, serve promptly.
Helpful tips for making Bacon Wrapped Pineapple
- You can use fresh or canned pineapple for this recipe. Fresh pineapple is more acidic, so always precook your bacon for the best results.
- Choose bacon that is not too thin or too thick. You want it slightly on the thick side, but I have cooked bacon that is almost 1/4 inch thick, and that is too thick for it to be easily pliable.
- For best results, baste after the bacon has lightly browned. The sauce is somewhat acidic, and you don’t want it breaking down the bacon, so don’t start too early!
- This appetizer is best assembled right before baking. If you start too soon, the acid in the pineapple will break down the bacon, and it will split.
- Serve the remaining sauce in a bowl for dipping. It is absolutely delicious and perfect for dipping.
Bacon Wrapped Pineapple Bites
Ingredients
- 1 lb bacon not too thin nor too thick
- 1 pineapple peeled cored and cut in chunks see notes
- Toothpicks
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 3 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger
- 1/3 cup ketchup
- 2 tablespoons pineapple juice. buy a precut pineapple and use that juice
- 1 teaspoon sriracha sauce hot chili sauce
Instructions
-
Preheat oven to 375 degrees. Cut raw bacon in half and place on a baking sheet covered with aluminum foil in a single layer. Bake for 3 minutes, flip and bake for another 3 minutes. Let cool for 5-10 minutes. Wrap each piece of bacon around a pineapple chunk. Secure with a toothpick and place back on the lined baking sheet. Place in oven and bake for 20 minutes.
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Combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice, and sriracha in a small saucepan and simmer for 10 minutes, stirring several times.
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Using a brush, baste with sauce after they have cooked for 20 minutes. Bake for 10 additional minutes or until the bacon is crispy and the pineapple is heated. Serve promptly with any remaining sauce.
Notes
- You can use fresh or canned pineapple for this recipe. Fresh pineapple is more acidic, so always precook your bacon for the best results.
- Choose bacon that is not too thin or too thick. You want it slightly on the thick side, but I have cooked bacon that is almost 1/4 inch thick, and that is too thick for it to be easily pliable.
- For best results, baste after the bacon has lightly browned. The sauce is somewhat acidic, and you don’t want it breaking down the bacon, so don’t start too early!
- This appetizer is best assembled right before baking. If you start too soon, the acid in the pineapple will break down the bacon, and it will split.
- Serve the remaining sauce in a bowl for dipping. It is absolutely delicious and perfect for dipping.
