Recipes

Sriracha Candied Bacon Wrapped Pineapple

05-IMG_6637

These skewers of mouthwateringly tasty pineapple, bacon, hot sauce and brown sugar will haunt your foodie dreams for along time. Even reheated, these babies were heaven.

Sriracha Candied Bacon Wrapped Pineapple

Ingredients

  • 24 3-4” spears of fresh pineapple (about 1/2” thick)
  • 12 strips of bacon (regular or thick cut), cut in half
  • 1 1/2 cups brown sugar
  • 2 Tbsp of Dolly’s Hot Sauce or Sriracha sauce
  • toothpicks (soaked for 30 minutes in water) – optional

Instructions

  1. Heat a gas grill to medium high.
  2. Brush grate with oil.
  3. In a bowl, mix together your brown sugar and Sriracha. It should be slightly damp but not wet.
  4. Place in a pie dish.
  5. Dredge your bacon in the brown sugar mix coating both sides.
  6. Starting at the bottom of the pineapple spear, secure one end of the bacon to the bottom of a spear. Twist the bacon up the spear to the end of the pineapple. You want to wrap it up the pineapple so it’s slightly overlapping. Secure the end of the bacon to the spear with a toothpick.
  7. Place the bacon, end side facing down, on the grate.
  8. You want the heat high enough to quickly cook the bacon so it shrinks itself onto the spear. Turn the heat up if necessary.
  9. Grill turning often so each side is crispy and charred in spots, about 6-8 minutes (longer if using thick cut bacon).
  10. Plate, remove toothpicks and enjoy!

~C. Dolly~

 

Advertisements

1 thought on “Sriracha Candied Bacon Wrapped Pineapple”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s