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| Swineapple Recipe - Photo Courtesy Josh Bush |
Ingredients
1 Large Pineapple (Larger the better)
12 Rashers good quality bacon
5/6 Boneless Pork Ribs
1 Bottle Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce
Method
Heat oven to 180 degrees. (Or use a BBQ Smoker if you have one)
Peel the pineapple, cut off one end (do not discard) and carefully hollow out the centre leaving an outer edge of approx 1" thickness.
Stuff the hollowed out pineapple with the boneless pork ribs, pack them in as tight as you can!
Carefully position the pineapple end you saved earlier back onto the end of the pineapple.
Wrap the pineapple/ribs with the rashers of bacon, you can pin them in place with cocktail sticks if necessary.
Generously smother the "Swineapple" with the bottle of Historic Lynchburg Tennessee Whiskey Swineapple Rib Glaze & Dippin' Sauce
Place in the pre-heated oven/ BBQ smoker for 4 1/2 - 5 hours.
Slice and enjoy!
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This appears to be very crisp and browned as if done on a grill not in an oven. Have you tried this recipe in an oven?
ReplyDeleteYes I've tried it in an oven Monica.....the glaze causes it to come out browned and lovely and crispy!
ReplyDeleteI wonder how this would do in a dutch oven over the fire.
ReplyDeleteThis picture was done in a smoker @240 for 5 hours.
ReplyDeleteCan you use turkey bacon and chicken instead of regular bacon and ribs? I know a few folks who don't eat pork.
ReplyDeleteI don't see why not!
DeleteI'd use beef bacon instead of the turkey in that case. You can find the stuff if halal (muslim) food vendors. Sometimes called "breakfast beef." Delicious stuff! Though turkey as the stuffing might be nice...
DeleteThe whole point is swine and flavor I thought.
DeleteIs the temperature in C or F?
ReplyDelete180 Centigrade/Gas mark 4
DeleteCan you use a dutch oven? If so, lid on or off?
ReplyDeleteI can't see why not Kate, if it was me I'd cook with the lid on.
DeleteDo you have to cook the pork first?
ReplyDeleteNo.....the pork ribs cook in the pineapple
DeleteCan this be done on a regular BBQ grill? I see for the oven its cooked 4.5-5hrs. Oh! And is the temp in C or F? Would grilling be any different?
ReplyDeleteI think it would be tricky to do on a regular BBQ grill as the heat would be too intense, it's better cooked slowly at a lower temperature....the temp is in centigrades.
Deletedo i wrap in tin foil in putting it in the oven?
ReplyDeleteI didn't when I made it...I just put it in a metal baking tray, If you wrap it in tinfoil then it won't brown and crisp up
DeleteI'm thinking 5h in 180c would burn the bacon completely, guess the pineapple's moisture helps there(?) Was it dry when you took it out and what do you think would this work with a lower temp?
ReplyDeleteThanks for the comment..... I think you are spot on!....the pineapple keeps everything moist, apparently there is an enzyme in the pineapple that helps keep the pork & bacon moist, as to the lower temp, I have only tried it at 180C so I couldn't say really.
DeleteWould I rub down the ribs with sauce before stuffing in? What smoking wood would you suggest?
ReplyDeleteHi Jayson
DeleteI didn't rub the ribs with the Swineapple sauce before stuffing/cooking, I just gave them a dusting of sea salt & black pepper.
I've updated my main post with a recommendation for a quality choice of smoking wood
Do you think you could use a crock pot?
ReplyDeleteI don't think this recipe would suit a crock pot Leann.
DeleteOn an indirect heat smoker, do you suggest cooking the swineapple directly on the grates or in a disposable aluminum pan?
ReplyDeletePersonally I'd put it on an aluminium pan
DeleteThat's what I was thinking, I'm making 2 for the first time this weekend, along with short ribs, st louis style ribs and baby back ribs. Maybe I'll try one in a pan and one out and see which works best. I'll let you know! Thx again =)
DeleteSounds great!.....let me know how they come out!
DeleteDoes it have to be boneless ribs, can I use pork loin?
ReplyDeleteCan pork loin be used?
ReplyDeleteI haven't made this with pork loin presonally Dion, but I know of a couple of people that have and they say it worked fine, the only think to note is that a single pork loin (depending on size) will take longer to cook/smoke than using the ribs.
DeleteHi there! Just wanted to let you know I tried this with a loin and my pineapple wasn't as fresh as I thought 😞 so I had to cut off both ends so that made it dry. Thankfully I took it out the oven after 3hrs!my bacon wasn't great (I'd recommend campfire bacon) but overall this was delicious! Thanks for the recipe. I'll definitely use ribs next time!
DeleteIt can be done on a reg BBQ - move to upper tray - and use indirect heat, you can use a chip box to add smoke - I do this for a brisket
ReplyDeleteHas anyone tried this with shrimp inside the pineapple?
ReplyDeleteIn Hawaii doing this first time for a friend for birthday and I shot pig two days ago see what happens
ReplyDeleteis the pork you stuff the pineapple pre-cooked?
ReplyDeleteNo, the pork is uncooked, it will cook inside the pineapple
DeleteSo, I'm about to make this for my step dad for his birthday (and I've never tried making anything remotely close to this!). He considers pork its own food group; totally LOVES it and when I showed this recipe to him, he "demanded" (lol) that I make it. He then told me it's the only thing he wants for his bday.
ReplyDeleteAnyway, I'm very excited to make it and want it to come out perfect (well, as close as possible, at least).
I'm in the US and did the conversion from 180 centigrade to 356 Fahrenheit. But, you said "180 degrees centigrade/Gas Mark 4." Does this mean you used a gas oven? Because I'll be using an electric oven and I know that can make a difference. So, should I do anything different in prep or cooking? Will there any diff in the end product? Any info/tips/thoughts/ideas/advice would be greatly appreciated! I'm great with desserts and typical recipes but this is different from anything I've ever tried before!
PS - sorry this is so long and short if it posted twice! I typed this comment once, then had to sign in. I didn't see it after signing in, so to be sure and bc I was unsure, I typed and posted it again.
Hi Bryoney
DeleteYes I've cooked this in a gas oven, sorry I'm not sure on the temp conversions from gas to electric, just prepare it as per the recipe and maybe baste it every 40 mins or so.
The secret is getting a really BIG pineapple that will accomodate the maximum number of ribs, you can make your own glaze but the Lynchburg swineapple sauce is an absolute winner!
Good luck and I hope your dada enjoys it!
180 degrees F or C?
ReplyDelete180 Centigrade/Gas mark 4
DeleteI was wondering if you should toothpick the top so it wont fall off?? Also should it be cooked standing up?? Cause I would think that the top would fall off, and you would have to keep turning it, so that one side doesn't get to burnt?? I am thinking of doing it on a gas grill on indirect heat, maybe 2 smaller pineapples instead on one big one. Should I keep it at 350 for 4 hours?? I would put it in a pan standing up and keep basting it?? Please let me know, my Mom is coming to visit and I want to make this for her!! Thanks soo much!! :)
ReplyDeleteHi
DeleteI cooked it layed on it's side on 350 basting every 30 mins or so, yes I used cocktail sticks/toothpicks to hold everything in place, the bacon wrapped round the pineapple combined with the picks should ensure that the top doesn't come off.
Let us know how it works out!
Is the rib meat raw orcooked when you stuff it in the pineapple?
ReplyDeleteThe ribs are uncooked when stuffed in the pineapple
Delete