Allow me to introduce the Swineapple. Take one ripe pineapple, hollow it out, stuff it with seasoned pork tenderloin, put the top back on, wrap the whole thing in a pound of bacon, and set it on the grill low and slow. Four hours later you have the most ridiculous, wonderful centerpiece you’ve ever seen — smoky, sweet, salty, and guaranteed to start conversations before anyone takes a bite.
It looks like a project, but the hardest part is coring the pineapple. After that it’s assembly and patience.
Swineapple
Ingredients
- 1 ripe pineapple
- 1 pork tenderloin
- 1 pound of bacon
- Your favorite pork rub
Directions
- Cut top off pineapple.
- Remove skin and eyes as best you can, leaving as much flesh as possible.
- Core out the inside, leaving about a 3/4″ wall on the sides and bottom.
- Fill with the tenderloin seasoned with your favorite rub. Cut as necessary to fit inside the pineapple.
- Put the top back on and secure with long toothpicks or wood skewers.
- Wrap stretched bacon around pineapple and secure with toothpicks.
- Place on indirect heat on grill at around 250° for about 4 hours, or until bacon is crisp.
Make one for your next cookout and watch it stop traffic on the way to the table. If you do, I’d love to see it — find me on Facebook or Instagram and show me your Swineapple.
— Anne