Bacon Wrapped Pineapple is basted with a semi-sweet, slightly spicy honey-ginger sauce and baked to crispy golden perfection. They are an easy appetizer recipe and 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 appetizer recipes 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 pineapple appetizers 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 them in an airtight container and remove them 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 them on a baking sheet covered in aluminum foil in a single layer. Bake for 3 minutes, flip and bake for another 3 minutes. Allow the bacon slices to cool long enough to handle. Drain any excess bacon grease from the baking sheet. Then wrap the bacon strips around the pineapple and secure them 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 the 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 the best results.
- Choose 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.
Other bacon recipes you will love!
Bacon Wrapped Pineapple Bites
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 a 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 a toothpick and place back on the lined baking sheet. Place in oven and bake for 20 minutes.
- Combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice, and sriracha in a small saucepan and simmer for 10 minutes, stirring several times.
- Using a brush, baste with sauce after they have cooked for 20 minutes. Bake for 10 additional minutes or until the bacon is crispy and the pineapple is heated. Serve promptly with any remaining sauce.
Video
Notes
- You can use fresh or canned pineapple for this recipe. Fresh pineapple is more acidic, so always precook your bacon for the best results.
- Choose 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.
Nutrition
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This post was originally published November 27, 2016 and was republished January 12, 2020 with new content.
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Kara
Like other readers suggested, I pre cooked my bacon a little to make them extra crispy. YUM!
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
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.
Monica
Amazing little yummies!
Beth Pierce
Thanks so much Monica! I am glad that you like them!!
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!!
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.
Erlene
Love that you used pineapple to cut the bacon fat in this appetizer. Pinned and included this in a bacon appetizer roundup.
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!
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!
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!!