How to Make Swineapple (Pork-Stuffed Pineapple)

A barbecue pork-stuffed pineapple makes for a delicious sweet-salty mashup. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34GT2Za Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Swineapple Recipe courtesy of Food Network Kitchen Total: 1 hr 30 min Active: 30 min Yield: 6 servings Level: Intermediate Ingredients 1 large ripe whole pineapple 1 pound BBQ pork ribs, meat removed from the bones 12 slices thick-cut bacon (see Cook's Note) Directions Special equipment: 12 long bamboo skewers Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell. Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers. Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears. Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving. Cook's Note If you are buying packaged bacon, the kind labeled thick cut work best. If you order your bacon custom-sliced at the deli counter, request 1/8-inch-thick strips. If the slices are too thick they will not give and stretch enough to wrap the pineapple. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork How to Make Swineapple (Pork-Stuffed Pineapple) | Food Network https://youtu.be/eOxe0AHsBOE