BBQ Swineapple
A chicken-stuffed grilled pineapple with bacon strips—a variation of all your favorite Hawaiian flavors, but turned inside out!
Equipment
- Grill
- Toothpicks
- Skewers
Ingredients
- 1 Pineapple
- 7 oz Chicken Breast in 3 strips
- 10 oz Bacon
- 1 tsp Paprika Powder for Chicken Breast
- 1 tsp Cayenne Pepper for Chicken Breast
- 1 tsp Salt for Chicken Breast
- 1 tsp Vegetable Oil for Chicken Breast
- 2 tbsp Paprika Powder for Pineapple
- 2 tbsp Cayenne Pepper for Pineapple
- 2 tbsp Barbecue Sauce for Bacon
Instructions
- Shuck and core the pineapple, retaining the top and bottom for later use. For your final result, it's important that a sturdy cylinder of the fruit remains. Use a long knife to remove the core.
- Cut the chicken breast into three equal strips and marinate in a mixture of oil, paprika, cayenne pepper, and salt.
- Stuff the marinated chicken strips in the center hole of the pineapple and then season the outside walls with paprika and cayenne pepper.
- Wrap the seasoned pineapple in bacon strips. You can affix these with the help of toothpicks. Next, coat the bacon strips with barbecue sauce.
- Reaffix the set aside top and bottom to each end of the pineapple and secure with skewers.
- Set the fully assembled pineapple on the grill and let it cook for 45 to 60 minutes.
- When the juicy grilled pineapple is done, simply cut it into slices and serve. After the fruit has absorbed all that bacon flavor, get ready for an interesting fusion of sweet and smokey! Aloha!