Bacon Wrapped Pineapple is basted with a semi sweet slightly spicy oriental sauce and baked to crispy golden perfection. They are a party favorite so you might want to double the batch. I love to serve them at my soirees with Crab Rangoon and Baked Shrimp Toast.
I mean honestly don’t all the best appetizers have bacon in them. Just think about it for a second. What better way is there to treat your guests than to serve them a sweet delicious piece of fruit wrapped in bacon that was basted with a sweet slightly spicy mouthwatering sauce? Be prepared because these are a hot commodity.
These delectable appetizers are so darn easy and so delicious. Pineapple and bacon go together like a match made in heaven. If you are like me you are always in a hurry. Plan ahead and mix the sauce a day or two in advance. Store it in an airtight container and remove from the fridge about 30 minutes in advance to come to room temperature. Be sure to read my helpful hints on making this delectable recipe a complete success.
How do you make Bacon Wrapped Pineapple?
First cut your bacon in half and place on a baking sheet in a single layer on baking sheet covered with aluminum. Bake for 3 minutes, flip and bake for another 3 minutes. Allow to cool long enough to handle. Then wrap each piece of bacon around the pineapple and secure with a toothpick. Place them on the same baking sheet covered with aluminum foil and bake for about 20 minutes while you make the sauce.
Meanwhile in a small saucepan combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice and sriracha. Simmer for about 10 minutes to meld all the flavors together and to take the chill off.
Then baste the bacon wrapped pineapple after 20 minutes and cook for an additional 10 minutes or until the bacon is crispy and the pineapple is heated through. For optimal results serve promptly.
Helpful tips for making Bacon Wrapped Pineapple
- You can use fresh or canned pineapple for this recipe. Fresh pineapple is more acidic so always precook your bacon for best results.
- Choose a bacon that is not too thin or too thick. You want it slightly on the thick side but I have cooked bacon that is almost 1/4 inch thick and that is too thick for it to be easily pliable.
- For best results baste after the bacon has lightly browned. The sauce is somewhat acidic and you don’t want it breaking down the bacon so don’t start too early!
- This appetizer is best assembled right before baking. If you start too soon the acid in the pineapple will break down the bacon and it will split.
- Serve the remaining sauce in a bowl for dipping. It is absolutely delicious and perfect for dipping.
Cook up a batch of these for you and your honey for lunch or serve them at your next soiree. They are absolutely delicious and they will be devoured before you can blink your eyes.
Other bacon recipes you will love!
- Green Bean Bundles with Bacon
- Corn Chowder with Bacon and Potatoes
- Summer Succotash Recipe with Bacon and Okra
- Skillet German Potato Salad with Bacon
- Bacon Wrapped Shrimp
- Mini Bacon Cheeseburger Bites
This post was originally published November 27, 2016 and was republished January 12, 2020 with new content.
PrintBacon Wrapped Pineapple Bites
Fresh pineapple chunks are wrapped in crisp bacon and basted with a slightly spicy tangy sweet sauce. They are perfect for game day, cocktail night, baby and bridal showers. Your guests will absolutely love them!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 bites 1x
- Category: appetizers
- Method: bake
- Cuisine: southern
Ingredients
- 1 lb bacon (not too thin nor too thick)
- 1 pineapple peeled cored and cut in chunks (see notes)
- 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 sauce (hot chili sauce)
Instructions
- Preheat oven to 375 degrees. Cut raw bacon in half and place on a baking sheet covered with aluminum foil in single layer. Bake for 3 minutes, flip and bake for another 3 minutes. Let cool for 5-10 minutes. Wrap each piece of bacon around a pineapple chunk. Secure with toothpick and place back on the baking sheet covered with aluminum foil. Place in oven.
- Combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice and sriracha in small saucepan and simmer for 10 minutes; stirring several times.
- Using brush baste with sauce after they have cooked for 20 minutes. Bake for 10 additional minutes or until bacon is crispy and the pineapple is heated through. Serve promptly with remaining sauce.
Notes
- You can use fresh or canned pineapple for this recipe. Fresh pineapple is more acidic so always precook your bacon for best results.
- Choose a bacon that is not too thin or too thick. You want it slightly on the thick side but I have cooked bacon that is almost 1/4 inch thick and that is too thick for it to be easily pliable.
- For best results baste after the bacon has lightly browned. The sauce is somewhat acidic and you don’t want it breaking down the bacon so don’t start too early!
- This appetizer is best assembled right before baking. If you start too soon the acid in the pineapple will break down the bacon and it will split.
- Serve the remaining sauce in a bowl for dipping. It is absolutely delicious and perfect for dipping.
Keywords: bacon wrapped pineapple, bacon wrapped pineapple bites, smoked bacon wrapped pineapple, candied bacon wrapped pineapple, bacon appetizers, bacon wrapped pineapple bites recipe, bacon wrapped pineapple recipe
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Sadie
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!
Beth Pierce
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.
Leslie
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 ?
Beth Pierce
Place them in the oven for ten minutes and then baste!
Alicia nelson
How can I make this ahead
Do they freeze well
★★★★★
Ericha
I tried it on a cooling rack and it workwd like a charm.
Beth Pierce
Awesome! So glad that it worked out great!
Ann
Can this be made ahead of time?
Beth Pierce
Sorry! No I do not think it would hold up well.
Ann
Thanks!
Dee Porri
I have made them the day before. I keep them refrigerated and serve cold skewered on a fresh pineapple. See photo. Big hit for a summer party.
Beth Pierce
Delicious. I love them. I wish I has some for my breakfast right now! Great idea!!
Kathy
Do Iuse fresh pineapple or canned chunks?
Beth Pierce
I use fresh pineapple but canned would work too.
Kimberly Jacobi
Think I could refrigerate the pineapple wrapped in bacon and cook later at time of serving? Needing to save time for the Holiday craziness.
Beth Pierce
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.
Paula
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.
Beth Pierce
So glad you liked them!! Merry Christmas!!
Joann Moran
I would precook the bacon slightly so you wouldn’t have to bake the pineapple so long.
Beth Pierce
That is a good idea. Thanks!
Shal
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.
Beth Pierce
Thanks for the info. Sounds delicious!
brenda
looks good. Next football game I will be giving these a try!
Beth Pierce
Thank you! They are so yummy.
Mary
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!
Beth Pierce
Thanks so much! Very interesting. Thanks so much for the heads up!
Nancy gayeski
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
Beth Pierce
I think that would work. Might even work better. Please let us know the results.
Annette
Wondering how these would hold up in a 9×13 crockpot just to keep warm during tailgates?
Beth Pierce
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!!
PB
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!
Beth Pierce
You are most welcome!! Take good care of yourself. Don’t OD on the pork chop!
PB
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!
Erlene
Love that you used pineapple to cut the bacon fat in this appetizer. Pinned and included this in a bacon appetizer roundup.
Debbie Lison
Will using chunk pinn. In the can work as good as fresh for staying together?
Beth Pierce
I have never tried but I would assume so.
Stephanie
Ooooh my goooodness!!!! These look absolutely divine. I love anything with pineapple, but add bacon? I’m a goner. I can’t wait to try these. They’ll be perfect appetizers for football games and the holidays coming up. Thank you for sharing!!
Beth Pierce
My pleasure Stephanie! I hope you enjoy them!!
Monica
Amazing little yummies!
★★★★★
Beth Pierce
Thanks so much Monica! I am glad that you like them!!
Shannon
These look amazing and I’m making them for a get together tomorrow. If I pre cook the bacon a bit how much does it cut down the cooking time? Also when do I start basting, 10 minutes into cooking process or within the last 15 min of cooking process?
Beth Pierce
Sorry about the delay. Teenager problems here. Yes cooking time would be reduced by around 15-20 minutes. I think I would start by basting right away with precooked bacon…even before you pop them in the oven and then about every 7-10 minutes.
Pat Barnett
Hi, this may be a silly question, but in searching for ingredients for this recipe and never having used Suraci mayonnaise, Suraci chili sauce, and Sriracha salt. So I am in a quandary as to which one of these this recipe calls for?
Beth Pierce
It is Sriracha Sauce also known as hot chili sauce. It is available in the Asian food section of most grocery stores. Here it is on Amazon
Kara
Like other readers suggested, I pre cooked my bacon a little to make them extra crispy. YUM!
★★★★★
Erin
Great appetizer – love the sweet and smokey together!
★★★★★
Laura Reese
This is delicious. I thought grilled pineapple was the best thing ever but the crispy bacon was the best.
★★★★★
Myra Hogness
These Tex’s look Delicious!!
Beth Pierce
Thanks so much Myra! So glad that you like them.
Kori
Has anyone tried cooking these on the grill?