Smoked Swineapple: A Trending Recipe to Impress Your Guests

July 03 2020, by Shelley Swanson, 1 min reading time

Summer is here and it’s time to celebrate all things Red, White, and Blue. To kick off the 4th of July festivities, we’re sharing one of our favorite summer recipes. It’s an oldie, but a goodie. Behold, the Smoked Swineapple!

In true American fashion, the Swineapple is a trifecta of deliciousness. It is pork surrounded by pineapple, wrapped in bacon, and slow-smoked to perfection. The flavors intertwine, creating the most unusual and incredible combination. The bacon is sweetened by pineapple, the pineapple is kissed with smoke flavor and the pork is dripping with juice from the pineapple. We highly recommend giving this recipe a whirl.

Now let’s raise a glass and toast to an All American Summer! It may not be the summer we had planned, but we can still fire up the grill, pour a cold beer, and enjoy a tasty meal in the backyard. Cheers! 😉

Smoked Swineapple

Ingredients:

6-8 oz boneless country style pork ribs
1 whole pineapple
1 lb sliced bacon
Your favorite Cajun-style dry rub
1-2 T brown sugar
1-2 T paprika

Instructions:

Step 1: Coat the pork in your favorite dry rub and set aside.
Step 2: Cut the bottom and sides of the pineapple. Flip the pineapple upside down and hollow out the center, just enough to fit the meat.
Step 3: Place the pork inside the pineapple and rub the outside of the pineapple with brown sugar and paprika. Set aside.
Step 4: On a large cutting board or sheet of plastic wrap, weave the bacon strips in an overlapping “basket weave” pattern, creating one large piece.
Step 5: Wrap the bacon around the stuffed pineapple, using skewers or butcher’s twine to keep everything in place.
Step 6: Cook the swineapple in a smoker or oven*. Cook at 250°F for approximately 5 hours if smoking or 3-4 hours in the oven. When fully cooked, the pork’s internal temperature should be 160°F. Let it rest on our favorite BBQ board, then slice and serve warm.