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!
Prep Time30 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: swineapple
Servings: 6 servings
Calories: 304kcal
Author: Cindy
- 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
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.
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.
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