The perfect balance of sweet heat all bundled up in crispy bacon. These are one bite you’ll definitely want to make a double batch of!
These past few weeks we’ve been a major fresh pineapple kick. Now living where we live I have zero clue when pineapple ‘season’ is at its peak considering we are more known for apples, vegetables, and butt-cold Pittsburgh mornings with snow in the middle of April.
Normally when I buy pineapples, I’d just cut the top off and sides, remove the core, and chunk it up. Then we’d fight over it. It got to the point that I made “His” and “Hers” bowls of them (with masking tape on the outside) because he would eat almost the entire bowl in 2 days. Somehow my ‘Hers’ bowl was getting depleted a lot faster than ‘His’ bowl.
This time, I cut the pineapple, I make it into 1″ thick spears about 3-4″ long. And instead of just wrapping plain bacon around it, I opted to candy it. Since my Sriracha Spiced Man Candy II is one of my highest requested recipes, I knew this was the way to go. Knowing that heat from the Sriracha, the sweetness from the brown sugar, and the tartness of that fresh pineapple – yeah we’re talking perfect marriage!
I whipped up the brown sugar mixture into more of a ‘wet sand’ consistency. It was just barely moist to the touch but moist enough to stick to the bacon. I cut the bacon in half, dredged the bacon in the Sriracha mixture, and wrapped the bacon around.
Now my best advice to you is when you wrap this, twist it like how a candy cane is; moving up towards the other end slightly overlapping itself. The key to this is to get both ends of the bacon on the same side of the pineapple. However, if you can’t (and this happened to me) just have a few soaked wooden toothpicks of metal skewers to hold the ends down.
Grilled Sriracha Candied Bacon Wrapped Pineapple
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Ingredients
- 24 3-4” spears of fresh pineapple (about 1/2” thick)
- 12 strips of bacon (regular or thick cut), cut in half
- 1 1/2 cups brown sugar
- 2 tablespoon Sriracha sauce
- metal or wooden skewers (soaked for 30 minutes in water) – optional
Instructions
- Build a medium-low fire in a charcoal grill, or heat a gas grill to medium.
- Brush grate with oil.
- In a bowl mix together your brown sugar and Sriracha. It should be slightly damp but not wet.
- Place in a pie dish.
- Dredge your bacon in brown sugar coating both sides.
- Starting at the bottom of the pineapple spear, twist the bacon up spear to the end of the pineapple. You want to wrap it up the pineapple so it’s slightly overlapping. *IMPORTANT: be sure to get the ends of the bacon on the same sides. If you can’t the skewer each end of the bacon down.
- Place the bacon, end side facing down on the grate.
- Grill turning often so each side is slightly rendered, crispy and charred in spots, about 6-8 minutes (longer if using thick cut bacon).
- Plate, remove skewers and enjoy!
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