Grilled Bacon Wrapped Pineapple Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

Steps:

• Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell.
• Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers.
• Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears.
• Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving.

Steps:

• 1. Put maple syrup, butter, light brown sugar, and vanilla in a saucepan. Cook over medium-low heat, stirring until the butter has melted and it's smooth (only a few minutes). Then set aside.
• 2. Cook bacon until slightly browned but still soft.
• 3. Slice pineapple into 1/2 inch by 2-3 inch strips.
• 4. Wrap pineapple strips with partially cooked bacon and secure with one to two toothpicks.
• 5. Brush bacon-wrapped pineapple with the maple brown sugar glaze.
• 6. Place a sheet of foil on the grill with a folded lip. Heat on low, with the lid up, for a few minutes. Then spray with coconut cooking spray.
• 7. Place bacon-wrapped pineapple glazed side down on the foil. Brush the other side with more glaze. Grill for 3 to 4 minutes with lid up.
• 8. Carefully turn the pineapple over. Grill on the other side for 3-4 minutes or until crispy to your likeness.
• 9. Serve warm.

Steps:

• 1. Heat Coals of the grill to Med hot to Hot. Oil Grats with Olive oil.
• 2. Par Cook Bacon just to remove some of the grease. Drain on paper towels. Wrap each chop with bacon, Secure with toothpick.
• 3. Drizzle Chops with Olive oil, Season Chops with Salt and pepper Then Sprinkle with Chili pdr. to your desired tastes.
• 4. Core and Slice Pineapple to 1/2" thick, Drizzle with a little Olive oil.
• 5. Place Chops on Heated Grill . Score on Grill 5 min on one side, Turn. Grill 5 More min on the other side, till 160 degrees in the center with meat thermometer.
• 6. When You turn the Chops @5 min, Place your Pineapple on the Grill, heat and score and turn. Remove Both Chops and pineapple From grill Rest 3 Min. and serve with Your favorite baked Beans, or Salad.

Steps:

• Line 2 baking sheets with foil, and set wire racks inside each. Spray racks with nonstick cooking spray.
• Cut the bacon strips in half crosswise. Tightly wrap a strip of bacon around each piece of pineapple and transfer to prepared racks seam-side down. Continue with remaining bacon and pineapple. Place in refrigerator for 20 minutes to chill.
• Preheat grill for cooking over indirect heat or an oven to 450 degrees F.
• Whisk together the honey, mustard, hot sauce and liquid smoke in a medium bowl. Set aside.
• Put the baking sheets on the grill over indirect heat or in the oven (in batches if necessary) and cook until bacon starts to get crispy, carefully flipping bites once midway through cooking, 30 minutes per batch. Brush each bite with the honey mustard and let cook until bacon is crispy and glaze has caramelized, an additional 10 minutes.

Steps:

• Prepare grill for indirect cooking.
• In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper.
• Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks.
• Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.