These Savory Bacon Pineapple Bites are so easy and so divine. Pineapple and bacon go together like Fred & Ginger, Abbot & Costello or Brad & Angelina…or never mind about that last one….they are kaput. These little goodies are so easy to put together. Simply wrap the bacon around the pineapple chunk and secure with a toothpick. Place in the oven and brush with the savory yet sweet Asian sauce the last ten minutes or so of cooking.
The only thing just the slight bit difficult on this recipe is finding the best bacon. The bacon can not be too thick or it wont meld around the pineapple chunk well and it wont stay secured very well. If the bacon is too thin than it will start to break before it is cooked all the way. You are looking for that happy medium. I find that most of the Oscar Meyer brands work well. Just remember not too thick and not too thin. Sounds like strange life advice, doesn’t it? LOL
Cook up a batch of these for you and your honey for lunch or serve them at your next soiree. I don’t think that they would hold up good thrown in a big pan but they sure would look pretty on a serving platter. Don’t forget the bacon factor.
Ingredients
- 1 pineapple peeled cored and cut in chunks
- 1 lb bacon (not too thin nor too thick)
- Toothpicks
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 3 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger
- 1/3 cup ketchup
- 2 tablespoons pineapple juice.(buy a precut pineapple and use that juice)
- 1 teaspoon sriracha
Instructions
- Preheat oven to 375 degrees. Cut raw bacon in half and wrap each half around a pineapple chunk. Secure with toothpick and place in shallow baking dish.
- Combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice and sriracha in small saucepan and simmer for 10 minutes; stirring several times.
- Place bacon wrapped pineapple in oven on lower rack. Cook until bacon is browned and crispy; approximately 35-40 minutes. Baste with sauce and cook for 10 minutes. Baste again and cook for 5 more minutes turning on the broiler the last 1-2 minutes of cooking. Stay close by because broilers are unpredictable.
- Please see additional notes below!
Notes
At the advice of a reader who has reported good success she recommends precooking the bacon for a few minutes before wrapping in pineapple. She says that it helps the bacon stay together better while wrapping around the pineapple and in the baking process. I am going to try this the next time I make this recipe!
Other delicious appetizer recipes!!
Triple Cheese & Bacon Pinwheels
Okay I made this recipe tonight. My husband has a work party tomorrow. The flavor is incredible. Absolutely amazing. Howevery I followed the directions exactly and they are kind of soggy and totally falling apart. I think this recipe but baked on a cookie cooling rack placed on a baking sheet would be am easy fix. I’m definitely going to try it. The sauce is to die for!
Thanks for the idea. Sounds like a good plan. I have in the past had a few fall apart but that is usually when I am using too thick or too thin bacon however your idea might solve that dilemma. Let me know how it works out please and if your plan of using a cookie cooling rack works I will definitely include it in the recipe.
Do you place them in the oven for ten minutes THEN baste or apply the sauce first then put on oven and baste again every ten minutes ?
Place them in the oven for ten minutes and then baste!
Can this be made ahead of time?
Sorry! No I do not think it would hold up well.
Thanks!
Do Iuse fresh pineapple or canned chunks?
I use fresh pineapple but canned would work too.
Think I could refrigerate the pineapple wrapped in bacon and cook later at time of serving? Needing to save time for the Holiday craziness.
Yes I think they can be made ahead of time although I have never done it. Some readers have suggested using a broiler pan to get them crisper and less greasy.
I made these for our Christmas Eve party. WOW!! They were a hit! My husband LOVED them and so did I. This recipe is a keeper! Thank you.
So glad you liked them!! Merry Christmas!!
I would precook the bacon slightly so you wouldn’t have to bake the pineapple so long.
That is a good idea. Thanks!
I have been making a similar item for years. I slightly precook the bacon – it holds together better and less grease. I prefer to use chicken livers or scallops wrapped with the pineapple. I make the day before and marinate in the sauce in the refrigerator over night. Then bake at 400* for about 20 minutes.
Thanks for the info. Sounds delicious!
looks good. Next football game I will be giving these a try!
Thank you! They are so yummy.
Oh my, these are good! I made exactly as the recipe directs and I did pre-cook my bacon some, (Boiled in large saucepan in 2 inches of water for about 8 minutes) I like to precook as it shrinks a little, takes off some salt and reduces splits and tears in the final product. Delicious!
Thanks so much! Very interesting. Thanks so much for the heads up!
Can you use bacon that is a ready cook Bacon because it’s quite pliable and Wood crisp up faster do you think this is a good idea
I think that would work. Might even work better. Please let us know the results.
Wondering how these would hold up in a 9×13 crockpot just to keep warm during tailgates?
I am not sure. If you try that I would recommend precooking the bacon some so it holds up better. I bet they would go over very well for tailgating. Delicious!!
A great recipe…unless you don’t have a gall bladder. As long as you can do pineapple, you’re good. I’ll be using the sauce plus the bacon wrap on a chicken breast. Or I may OD on a pork chop with the bacon/sauce. Thanks for the new taste!
You are most welcome!! Take good care of yourself. Don’t OD on the pork chop!
As a followup…did it on bacon wrapped chicken tonight and, while I know it’s apples and oranges so to speak, to compare one to the other, it was excellent. Winner, winner, chicken dinner! No pun intended. Thank you again for an excellent recipe, especially something that proves to be so very adaptable!