| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Servings |
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Ingredients
- 1 large Pineapple
- 500 g Bacon thick cut
- 250 g Pork Tenderloin or Boneless Ribs
- 2 tablespoons Barbecue Sauce
- 2 teaspoons Paprika
- Salt and Pepper to taste
Ingredients
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Instructions
- 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 flesh and reserve.
- In a medium bowl, add the BBQ sauce, paprika and a tablespoon of juices from the reserved flesh.
- Cut the pork into 2 x 8 cm (3/4" x 3") strips and add to the BBQ sauce mixture.
- Set aside.
- Cut off the outer skin of the pineapple.
- Add the pork mixture into the pineapple cavity.
- Replace top of pineapple.
- Place a piece of wax paper or foil on a work surface.
- Make a 5 x 5 slices of bacon weave.
- Pick up the bacon weave and wrap around the pineapple.
- Use two skewers to attach the bacon, pineapple top and pineapple body together.
- Turn on your grill to low heat or your oven to 140°C (275°F), almost the lowest heat on your grill.
- Add a 30 cm (12") square piece of foil in the middle, and place the swineapple on top with the bacon side up.
- Cook for 3 to 4 hours until bacon is getting crispy, basting occasionally with leftover pineapple juices.
Recipe Notes
The trick to this recipe is not letting the heat go too high, causing the bacon to overcook.
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