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.
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 532 |
| Total Fat | 39 g |
| Saturated Fat | 13 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 21 g |
| Cholesterol | 99 mg |
| Sodium | 499 mg |
Reviews
”BBQ pork rib meat off bones” is RIDICULOUS!!!
I may use leftover pork roast or even supermarket stuff-in-a-tub, but NOT real rib meat!!!
I may use leftover pork roast or even supermarket stuff-in-a-tub, but NOT real rib meat!!!
Would be less expensive to use pulled pork!?
i think just make some pork belly bites and grill the pineapple separately and enjoy. Less fuss and better individual taste when combining for your plate.
So, some recipes need to be spelled out completely. Of course the pork you stuff inside is already cooked.
The pineapple does break down the meat stuffed inside.
I had no luck with grilling the bacon wrapped pineapple.
If I were to do it again, I would:
A. Prep pineapple but don’t stuff it – save that for once it is done cooking and stuff for presentation.
B. Use thin sliced bacon, toothpick the bacon weave to the pineapple and bake on a rack instead of grilling.
C. Once pineapple is baked and bacon is crisp, stuff with prepared, cooked pulled pork. Remove all toothpicks and carefully slice.
D. If there are leftovers, separate the pineapple from the meat to prevent further meat breakdown.
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.
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.
I dont mean to be ugly but if anyone cannot make this reciepe work then they should only eat take out. First it is easy. One,two,three. Second the taste is incredible. The next time i make it i will use prosuitto insetead of bacon. This is the best receipe i have ever gotten from food next. Make this for your next dinner party and your guest will kiss your feet
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.
It was easy and awesome.