Pineapple And Bacon Recipes

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:

• Fry bacon until clear and still soft. Do not cook completely or it won't roll when cool.
• Depending on the length of bacon slices, cut crosswise into 2 or 3 pieces.
• Wrap bacon around pineapple, securing with a toothpick.
• Place in a shallow baking pan.
• Bake in 350°F (180°C) oven for about 15 minutes or until bacon is cooked.
• May also be broiled.
• Variation: Use dates instead of pineapple.

Steps:

• For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
• For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
• Turn the oven up to 500 degrees F.
• Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it's cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
• Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve!

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.

Steps:

• Place the crust on an ungreased 14-in. pizza pan. Top with sauce, pineapple, nuts, bacon and cheese. Bake at 450° for 8-12 minutes or until cheese is melted. Cut into wedges.