Swineapple Cook in progress w/pr0n

LYU370 · May 17, 2015

So a bunch of friends were texting me and messaging me a few days ago. Seems they ran across what someone called Swineapple. A hollowed out, bacon wrapped pineapple stuffed with country style ribs.

So I figured why not.

Cut up the country ribs into chunks and gave them a thick coating of rub.

Found out afterwards that they make a pineapple corer. Who knew...

Shoved in as much as I could fit in there, then gave the pineapple a coating of Habanero Seasoning Mix.

Couldn't fit all the country ribs inside, so just threw the rest of them in the pan.

Currently somking away at 250.....

Friction33 · May 17, 2015

That's just awesome. I am definitely going to give this a try very soon. Can't wait to see the final outcome.
With a core removal tool you couldn't get that much in there.

charrederhead · May 17, 2015

Lol, cool idea...looks like it's gonna be great. I would probably crank it up later to crisp up the bacon if need be.

Wickedcajun · May 17, 2015

YumMo!!! Plz let us know how it tastes

1buckie · May 17, 2015

Looks great !!!

first I'm seeing of this idea.....just for extra giggles, here's another one done with pork tenderloin by one of my Kettlehead buddies ~~~>

http://weberkettleclub.com/forums/bbq-food-pics/swine-apple/

x1jett · May 17, 2015

My mind is now blown.
That looks awesome!

IamMadMan · May 17, 2015

I saw that last week, thought it was an awesome idea...

looking forward to seeing your results... Thanks for sharing.

jeffry1970 · May 17, 2015

I saw this on facebook last week and made one yesterday. Turned out great but my bacon fell apart, cooked faster than the rest so I need better bacon.
I didn't leave the top on mine I just carved out the whole thing.

Q Junkie · May 17, 2015

I tried wrapping pineapple in bacon once and the acid in the pineapple turned the bacon to mush. Maybe it was just an ornery pineapple but I have not tried again.

GMDGeek · May 17, 2015

Nicely done - my friends who always have me cook for them sent me a pic on FB for it ... and then sent me money to make it with my twist .. so guess now I have to. Thanks for the post ... let us know how it turned out.

Braddog · May 17, 2015

I like the method in the link to the Weber site. "One pork tenderloin per pineapple".

Gonna be trying this for sure.

1buckie · May 17, 2015

Braddog said:
I like the method in the link to the Weber site. "One pork tenderloin per pineapple".

Gonna be trying this for sure.

Yeah, sort of naturally assumes you're going to do several of them !!!!

LYU370 · May 17, 2015

About 3 hours in... Bacon starting to give way... Pork's at about 130...

Probably should have used thick cut bacon.

1buckie · May 17, 2015

Looks righteous, man !!!!!

Big George's BBQ · May 17, 2015

That looks and sounds like a Great idea

Teleking · May 17, 2015

Thinking this must be a loin recipie. Can't envision CSR's reaching 190 tender before the outside is a burnt mess.

TexasRT · May 17, 2015

We did these this weekend also, they were ok. The CS ribs inside were kind of mushy on the outside. Weird texture, is there a fix for that?

Shagdog · May 17, 2015

Teleking said:
Thinking this must be a loin recipie. Can't envision CSR's reaching 190 tender before the outside is a burnt mess.

That's exactly what I said when my non BBQ friends sent me this.. I said use a loin and thick cut bacon... But I'm not a pineapple fan so I will leave this one to the experts

LYU370 · May 17, 2015

Big George's BBQ said:
That looks and sounds like a Great idea

And that right there says it all. Looks fantastic, sounds outrageous.

Taste... Well, that's something else altogether.

Cranked it up to 300 the last half hour to try and crisp up the bacon. The pineapple started breaking down the bacon. Didn't taste very good at all. I now know how to ruin bacon. The pork got up to about 180 when I took it out. Still a bit chewy, weird texture to it. Ended up taking the rest out and putting it back in the smoker for another hour. The pieces that didn't fit in the pineapple were fabulous.

I was so excited to try it. BIG thumbs down. Live and learn....

kevine · May 18, 2015

Thank you very much for the heads up on this. I'm gonna make it on Sunday at the request of some friends. I'll stick with thick cut bacon and see if it makes a difference. I'm thinking the acid in the pineapple is what is breaking down the meat texture. I may stick with a small pineapple, so I don't waste so much pork and bacon.

Swineapple Cook in progress w/pr0n

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