Swineapple Recipe
Swineapple is mouthwatering barbecue at its best! This swineapple recipe uses a peeled and cored pineapple stuffed with pork ribs and wrapped in bacon. It's then smoked (or grilled) low-and-slow to juicy perfection!
Servings: 6 servings
Calories: 304kcal
Ingredients
- 1 large pineapple sweet and ripe
- 1/2 pound boneless pork ribs or pork tenderloin
- 1 pound bacon thick cut
Swineapple Sauce
- 2 tablespoons bbq sauce
- 1 teaspoon pork spice rub or paprika
- salt and pepper to taste
Instructions
Prepare the Pineapple
- Slice off the top of the pineapple about an inch below the leaves.
- Using a sharp knife, cut out the core of the pineapple to an inch above the bottom. Use a melon baller to scrape out the remaining flesh, reserving the juices.
- Remove the skin from the pineapple. Start by cutting off the outer 1/4-inch using a serrated bread knife. Then remove remaining brown eyes one-at-a-time or cut diagonally in a spiral pattern.
Assemble the Swineapple
- Make the swineapple sauce. In a medium bowl, mix the bbq sauce and spice rub together.
- Cut the pork into 3/4 inch strips and add to the sauce, tossing to coat. Spoon into the pineapple cavity. Then replace top of pineapple.
- Place a piece of parchment or foil on a work surface. Lay down 5 strips of bacon side-by-side. Then layer 5 more strips on top perpendicular, weaving each one over and below to make a weave pattern. (See video if needed)
- Lift up the edges of the parchment/foil to wrap the bacon weave around the pineapple. Next, use three skewers to attach the bacon weave, pineapple top and pineapple body together.
Smoking (or Grilling)
- Preheat your smoker or grill to 275°F, adjusting the vents as needed.
- Carefully transfer the swineapple onto a perforated tray with the bacon facing up. If you don't have one, use a double layer of foil instead with about 6 holes poked into it.
- Put the swineapple into the smoker or grill and close the lid. Cook for 3-4 hours, brushing periodically with reserved pineapple juices for extra flavor. The swineapple is done when the bacon is crispy and an instant-read thermometer inserted into the center reads 145-150°F.
- Using kitchen tongs, transfer the swineapple to a serving platter. Next, pull out the skewers. Using a sharp carving knife and fork, cut widthwise into 1-inch pieces to serve.
Video
Notes
The following tips will help you make the best swineapple possible:
- Buy the largest pineapple you can find.
- Use quality, thick-cut bacon.
- Apple or cherry wood is recommended, but hickory will do too.
- Use the freshest pork possible for the best flavor.
Nutrition
Serving: 4oz | Calories: 304kcal | Carbohydrates: 7g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 621mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 33.8mg | Calcium: 10mg | Iron: 0.7mg | Net Carbs: 6g