SWINEAPPLE
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
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
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
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
BACON-WRAPPED JALAPEñO POPPER DOGS RECIPE BY TASTY
Here's what you need: cream cheese, shredded cheddar cheese, garlic powder, ground pepper, large jalapeñoes, brown sugar, beef hot dogs, bacon, hot dog buns
Provided by Mike Price
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
- Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
- Butterfly the hot dogs.
- Stuff them with a few spoonfuls of the filling.
- Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
- Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
- Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
- Remove the toothpicks and serve in buns with your desired toppings.
- Enjoy!
Nutrition Facts : Calories 980 calories, Carbohydrate 35 grams, Fat 71 grams, Fiber 1 gram, Protein 48 grams, Sugar 12 grams
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