smoking-meat.com:
I have received a number of emails over the last few months from readers asking me to take a stab at the smoked swineapple and to give instructions for making one.
If you have not heard about this or seen one of these it is simply a pineapple peeled and cored out, stuffed with pork, wrapped in bacon and smoked long enough to cook the meat (if required) and crisp up the bacon.
Here’s my take on the recipe and instructions for what some folks are calling the “Amazing Swineapple”.
SNIP: Has anyone tried this?
h/t MJA’s sister.
Never had it but it sure looks good. Bet if you ask again in a month you’ll get a lot more replies in the affirmative. I’m going to try it thats for certain.
That’s the first I’ve heard of that. I’m going to try it. I imagine the enzymes from the pineapple really makes the pork tender. I like the idea.
I’m guessing you will need an assembly of hungry mouths as I suspect it won’t keep long.
Does it have to be smoked? Can you do the same thing on the grill?
Dr. Tar – I would try that. Make a kabob out of it. I have seen pineapple on kabobs before, so why not?
Dr.Tar – My cousin smokes meat on his gas grill. Works pretty well. He saw a video on You Tube that gave him the idea. I myself converted my charcoal smoker to electric by getting the element from a smoker that was being retired due to being left outdoors and neglected. Love the thing.
Can’t get this thing off my mind. Dawned on me that a nice piece of pork tenderloin would fit right in that cavity.😋
This is back door communism. First you try the swineapple….then you put the pineapple on your pizza….then the stars fall from the sky and the Archangel opens the Seventh Seal and the Apocalypse is ushered in.
Smoking on a gas grill…..make aluminum foil packets of soaked wood chips. Poke some holes in them, throw them on the burner and wait for the smoke or several companies make a cast iron smoking box that just goes on the burners as well….All smoked meats only need 1 to 2 hours of smoke otherwise the meat ends up tasting like a camp fire. Cool zones and hot zones just cook low and slow about 240 degrees.
I use my little smoker box for everything….Grilled ribeye: marinated for a few hours with salt, pepper, onion and garlic powder, fresh minced garlic, splash of worsteshire sauce and olive oil. Cooked on a hot oiled grill pan after the hickory chips get smoking….Boneless short ribs tonight….
Different Tim:
just cook the pork tenderloin first or the pineapple will be mush and the bacon will be burnt
I’ll have some! Then I schedule my triple bypass. Go big or go home.
Serve this with melting potatoes, my new favorite. Absolutely delicious. 500 degree oven always sets off the smoke alarm, so crack a window.
Brown and crunchy outside, mashed potato like in the middle. Garlic, chicken broth and fresh thyme make these the best thing you ever tasted.
https://www.allrecipes.com/recipe/262647/roasted-melting-potatoes/
P.S. don’t use glass. The above recipe calls for a cookie. Mine calls for a brownie pan. Use something deeper than a cookie sheet and don’t cut potatoes too thin. 1 inch.
Sounds like a wonderful muzzie meal!
Is there anything that isn’t better with bacon?
@Joe6pak – NO!😀
This is on the menu. I have a couple events coming up that it will be perfect for I’ll report back.