The holiday season is here at last; time for family, for friends, and for food.
I wanted to try something a bit different for this post, a twist on a traditional thanksgiving dish. Pig candy came to mind (bacon caramelized with brown sugar, something I’ve wanted to try for awhile), and candied yams. Now that sounded like a fantastic combination.
And it was. Unfortunately I got too excited and forgot to take pictures before the sticky goodness was scoffed by my family. There were no yams left for a second round, but I did have a jar of pineapple chunks, and another pack of bacon. Salty-sweet caramelized bacon wrapped around the juicy bite of pineapple? Oh yes, it was meant to be.
I used a grill of course, but I imagine you could cook these in a frying pan (or even in the oven) just as well.
1/2 pound of bacon
Pineapple chunks (fresh or canned)
1/2 cup of brown sugar
1/2 teaspoon of cinnamon (optional)
If you’re using a fresh pineapple, cut and prepare the pineapple into chunks.
Preheat the oven, and cook the bacon at 350 degrees for approx 20 mins. The bacon should be cooked, but still soft.
Wrap each chunk of pineapple with a strip of bacon (cut the bacon if it’s too long), and skewer this bundle with a toothpick. Now rub thoroughly with brown sugar.
Preheat grill to low, and cook.
Because your bacon is already cooked, the grilling step only really involves caramelizing the brown sugar and crisping bacon. What you don’t want to do is burn the sugar so watch vigilantly and move them to a cooler spot on the grill or remove them entirely, if needed.
(Be forewarned that grilling any sugar makes a mess, be prepared for a little clean up afterwards. It should not be more than a little elbow grease.)