Time: 1 hour 30 min.
Complexity: average
Servings: 6

Pork in pineapple is not only a combination of amazing flavors but also a beautiful presentation. Guests will be amazed. The pineapple is peeled and stuffed with meat trimmed from cooked pork ribs. Then it's wrapped in a bacon rack, which, after grilling, will resemble a pineapple skin. Don't throw away the green top; it will make the dish look even more interesting. During baking, the meat inside will warm up along with the released pineapple juices, becoming even more tender, and the bacon "rind" will become super crispy. Serve the Pork in Pineapple, cut into neat rings—meat and a juicy side dish all in one.

Ingredients:

• 1 large ripe pineapple
• 450 gr. barbecue pork ribs, separate the meat from the bones
• 12 slices bacon (see note)
• Special equipment: 12 long bamboo skewers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Pineapple, pork ribs, bacon

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Preparation:

Step 1
• Preheat grill to medium-high heat, preparing indirect heat:
Step 2
• For gas grills with 3 or more burners: Turn all burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and reduce the heat of the others to medium.
Step 3
• For charcoal grills: Place one full chimney of burnt-out coals on one side of the grill. Place a grease tray on the other side to prevent flare-ups. Consult your grill's manual for instructions.
Step 4
• Using a sharp knife, cut off the top and bottom of the pineapple and set them aside. Trim the pineapple peel into strips. Using a small knife, hollow out the pineapple, leaving a 2 cm thick wall.
Step 5
• Stuff the pineapple with pork. Place the top and bottom halves of the pineapple in place and secure them with four long bamboo skewers.
Step 6
• Place a large sheet of parchment paper on a work surface. Lay 6 slices of bacon horizontally on the paper. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon, lifting alternating horizontal slices and placing a slice of bacon vertically over or under the horizontal ones to create a lattice pattern. Wrap the bacon lattice around the pineapple and secure it with 8 long bamboo skewers. Trim the protruding ends of the skewers to 1 cm with kitchen scissors.
Step 7
• Place the pineapple and pork on the grill over a drip tray placed under the grate. Close the grill and cook until the bacon is browned and crispy and the meat is heated through, about 1 hour. Then transfer to a cutting board. Remove the skewers, slice the pineapple into rings, and serve.
  
  

  Note

  
  If you buy bacon by the pound or whole, ask them to cut it into 0.3 cm thick strips. If the slices are too thick, they won't stretch properly to wrap around the pineapple.

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