Recipes

[Chi-town girl]

This looks AMAZING! Has anyone tried it?

This amazing bbq swineapple is perfect for meat lovers as part of a relaxed summer weekends with friends and family. Always a conversation starter, this recipe has mouthwatering rib, bacon and pineapple flavors and is cooked on the grill or in the oven.

Swineapple is exactly what it sounds like: a delicious combination of pork and pineapple. It’s rumored to have been invented in the past 10 years by meat smoker Josh Bush of Laporte, Texas. However, it vaguely resembles  Kalua Pig  roasted over a hot fire and commonly found at a Hawaiian lu’au.

You stuffed a pineapple with pork tenderloin or boneless ribs, wrap with thick-cut bacon and grill on low heat. The pineapple bastes the pork during cooking to make an unbelievably tender and delicious dish!

This recipe is adapted for the grill or even the oven, since most of us don’t have a smoker handy. (If you do, then by all means smoke it!) It’s great for a leisurely backyard BBQ party when you have time for slow cooking, like on the Memorial Day or Fourth of July weekends and also for Father’s Day. Definitely an epic recipe for meat lovers!

How to make swineapple

Swineapple only requires about 15 minutes of prep, but you’ll need about 3 hours of cook time. So stock up on your favorite cold beverages and gather with friends to create some anticipation!

There are a few notes to keep in mind for swineapple ingredients:

• buy the largest pineapple you can find
• use quality, thick-cut bacon
• use fresh pork meat for the stuffing

In terms of equipment, you’ll also need some wooden or metal skewers to hold the pineapple together while it cooks, and a sharp serrated knife to shave off the outside of the pineapple. An aluminum steam table pan or some foil is helpful to prevent burning on the bottom.

The first step is to make the pork stuffing. Cut the pork into bite size pieces and mix in your favorite barbeque sauce and paprika. It doesn’t need any added sugar because the pineapple juices will lend additional flavor.

Then prepare the pineapple by slicing off the top and shaving off the outside with a knife. Finally you need to use a paring knife to dig out the core of the pineapple, leaving about an inch of flesh all around including the bottom. Reserve all your pineapple pieces, as the juices rendered will come in handy later on.

Spoon the pork pieces into the pineapple…

The next step is making the bacon weave according to the video tutorial below. You can stretch the bacon somewhat to help it to wrap around the pineapple, but it doesn’t matter if it’s not long enough.

At this point, you’re almost finished the preparation! Fasten the bacon weave to the pineapple using several wooden skewers. Place the Swineapple into an aluminum steam table pan or some foil, and place on the grill or in the oven.

The trick to this recipe is not letting the heat go too high, causing the bacon to overcook. A temperature of 275°F is perfect, and should be almost the lowest heat on your grill. Baste the swineapple occasionally with your reserved juices to keep it moist.

https://tipbuzz.com/swineapple/

[Chi-town girl]

This is a fantastic kitchen tool for creating sliced pineapples. Picked it up at HSN

Curtis Stone Stainless Steel Pineapple Cutter with Wedger

539-116

[Chi-town girl]

@IamMrsG - have you tried this? 

[IamMrsG]

Hello, @Chi-town girl.  Whether you are asking me about the recipe or the pineapple cutter, I have tried neither.  I have, however, reamed a pork loin and stuffed it with fruits and preserves.  Coincidentally, I have woven bacon, as depicted here, for BLTs.  It's good for filling a sandwich edge-to-edge.

Thanks for the idea for the pineapple recipe!  I may give it a try before Summer is out. 

[Chi-town girl]

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@IamMrsG wrote:

Hello, @Chi-town girl.  Whether you are asking me about the recipe or the pineapple cutter, I have tried neither.  I have, however, reamed a pork loin and stuffed it with fruits and preserves.  Coincidentally, I have woven bacon, as depicted here, for BLTs.  It's good for filling a sandwich edge-to-edge.

Thanks for the idea for the pineapple recipe!  I may give it a try before Summer is out. 

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@IamMrsG - I was wondering if you had tried the recipe. I think we might try it for an upcoming pool party. 

That pineapple tool from Curtis is fantastic. You can get sliced pineapple in a matter of minutes. It can also be used on smaller sized melons. 

[depglass]

How in the dickens do you cook this to the point the pork on the inside is done?  Yes, I know, use a meat thermometer.  But I think if I tried this I would pre-cook the inside pork.  Those of us at a certain age remember all those cautions about trich worms in uncooked pork. 

[IamMrsG]

@depglass   This is copied from porkcares.org:

 While there is a historical basis for caution regarding trichinosis, it’s no longer a threat that should concern U.S. pork consumers. In fact, the odds of getting trichinosis from eating pork sold at retail stores is only 1 in 154 million.1

1Calculation performed by the National Pork Board based on U.S. Census Bureau statistics, 2009.

[depglass]

Thank you for putting my mind somewhat at ease.  I've watched Sarah Moulton and others, including Emeril, I think, say you can eat pork that is pinky rare.  I just can't do it, although my prime rib of choice is just one step above raw.  Bats in the Belfrey as DH's friend says of my illogical food choices.   

[tiny 2]

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@depglass wrote:

Thank you for putting my mind somewhat at ease.  I've watched Sarah Moulton and others, including Emeril, I think, say you can eat pork that is pinky rare.  I just can't do it, although my prime rib of choice is just one step above raw.  Bats in the Belfrey as DH's friend says of my illogical food choices.   

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@depglass, My husband had a patient with it fairly recently but it turned out that it was from a bear.

[Kachina624]

QVC also has a pineapple core,  K304989.  This is one of the best kitchen gadgets that I've used.  Very slick.