I wrapped bacon around rib-stuffed grilled pineapple so the first slice bled sticky, smoky-sweet juices that had everyone at the table leaning in for the next bite.

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I am obsessed with this dish because thick cut bacon and fresh pineapple fight for dominance in every bite, and neither ever loses. I love the brutal contrast: the bacon goes crisp, smoke drips into caramel, the pineapple pushes back with bright, acidic sweetness and charred fruit intensity.

But it’s messy and demanding. Saucy, sweet, salty, and a little mean.

I adore how it makes normal dinner rules irrelevant. A serious, unapologetic party on a plate that makes me drop what I’m doing and go eat with both hands.

No apologies. Just pure, loud deliciousness.

Every bite steals the show.

Ingredients

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Pineapple — juicy sweetness and tart bite, plus a grill-friendly base for everything.
Cooked shredded ribs — tender, meaty comfort; it’s the hearty center of the dish.
Thick-cut bacon — smoky crunch that wraps and crisps up beautifully.
Sweet barbecue sauce — sticky glaze that brings sweet, tangy comfort to every bite.
Brown sugar — deep caramel sweetness that helps stuff caramelize and stick.
Honey — floral sweetness and glossy finish, plus it helps everything caramelize.
Soy sauce — salty umami punch that keeps the sweet from being flat.
Apple cider vinegar — sharp brightness that cuts through richness, basically a palate cleanser.
Smoked paprika — warm smoke and color, making it taste a little more rustic.
Ground cumin — earthy, slightly nutty warmth that rounds the meat flavors.
Chili powder — mild heat and complexity, it’s pantry-friendly spice boost.
Cayenne pepper — straight-up heat control; add more if you like it fiery.
Kosher salt — essential seasoning; it makes everything actually taste like something.
Black pepper — sharp bite and background heat, simple but important.
Garlic — savory punch and aroma, keeps things from tasting one-note.
Jalapeno — optional fresh heat and brightness, seeds removed for milder spice.
Olive or neutral oil — helps pineapple caramelize and keeps bacon from sticking.
Soaked skewers — they hold the bacon together and stop flare-ups, simple trick.
Cilantro or green onion — fresh herb hit for color and a bright finish.
Lime wedges — a squeeze cuts through richness and wakes up the flavors.

Ingredient Quantities

1 whole fresh pineapple (about 3 to 4 lbs), cored and cut into 8 thick rings or into 8 wide boat pieces

1 1/2 to 2 lbs pork country style ribs or baby back ribs, cooked and shredded

12 to 16 slices thick cut bacon

1 cup sweet barbecue sauce (use your favorite store bought or homemade)

1/2 cup brown sugar, packed

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 to 1 teaspoon cayenne pepper, to taste

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cloves garlic, minced (about 1 tablespoon)

1 small jalapeno, seeded and finely chopped (optional for extra heat)

2 tablespoons olive oil or neutral oil for brushing the pineapple

Wooden skewers or toothpicks, soaked in water for 30 minutes, for securing bacon

Fresh cilantro or chopped green onion for garnish (optional)

1 lime, cut into wedges for serving (optional)

How to Make this

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1. Preheat your grill to medium heat (about 375 to 400 F) and soak wooden skewers or toothpicks in water for 30 minutes so they don’t burn.

2. Make the sweet heat sauce by whisking together 1 cup sweet barbecue sauce, 1/2 cup packed brown sugar, 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 to 1 teaspoon cayenne (use less if you don’t like it super spicy), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 3 cloves minced garlic; stir in the finely chopped jalapeno if you want extra heat.

3. Toss the cooked shredded ribs (1 1/2 to 2 lbs, either country style or baby back ribs) into about two thirds of the sauce, mixing well so the meat is well coated and sticky; reserve the rest of the sauce for basting and serving.

4. Prepare the pineapple by coring and cutting 1 whole fresh pineapple into 8 thick rings or into 8 wide boat pieces; brush both sides lightly with 2 tablespoons olive oil and season a little with salt and pepper.

5. Wrap each pineapple ring or boat with a slice or one and a half slices of thick cut bacon so the fruit and the filling are mostly covered; secure the ends with soaked skewers or toothpicks to keep the bacon from unraveling.

6. Stuff each bacon wrapped pineapple piece with a generous amount of the shredded sweet heat ribs, pressing the meat into the center so it stays put while grilling.

7. Grill the stuffed pineapple over indirect medium heat with the lid closed for about 15 to 20 minutes, turning occasionally; during the last 5 minutes, baste with reserved sauce and move briefly to direct heat if you want the bacon crisper and caramelization on the pineapple.

8. Use a meat thermometer or visual cues to make sure bacon is cooked through and slightly crisp and the pork is hot; total grill time will depend on your grill and bacon thickness so watch carefully so it doesn’t burn.

9. Remove from the grill, let rest for a couple minutes, then garnish with chopped fresh cilantro or green onion and serve with lime wedges and extra sauce on the side for squeezing and drizzling.

Equipment Needed

1. Grill (charcoal or gas) with lid
2. Large mixing bowl
3. Whisk and silicone basting brush
4. Long tongs for turning and handling hot food
5. Cutting board and sharp chef’s knife (for pineapple and jalapeno)
6. Wooden skewers or toothpicks (soaked)
7. Meat thermometer
8. Large spoon or spatula for stuffing and tossing the shredded ribs

FAQ

Can I make this ahead of time? Yes, you can shred the ribs and mix them with the sauce up to 2 days ahead, store in the fridge. Keep pineapple rings and bacon separate, then assemble and cook the day of for best texture.

What type of ribs should I use? Country style ribs are easiest since they shred nicely, but baby back ribs work fine too. Just cook them low and slow until fork tender before shredding.

How do I keep the bacon from unwrapping while cooking? Use soaked wooden skewers or toothpicks to secure the bacon, and start with a seam side down on the grill or in the oven so it seals. A quick 5 minute sear helps the bacon set before finishing on indirect heat.

Can I grill these or do they need the oven? Either works. Grill over medium indirect heat to get char without burning the bacon, or bake at 400°F for about 20 to 30 minutes until bacon is crisp and glaze is sticky. Watch closely near the end.

How spicy will this be and can I tone it down? The recipe has adjustable heat from the cayenne and optional jalapeno. Start with 1/2 teaspoon cayenne and skip the jalapeno if you want mild. Add more later if you want a bigger kick.

Any tips for juicy pineapple and crisp bacon? Pat pineapple dry before brushing with oil so it caramelizes. Pre-cook bacon slightly if it is extra thick, then finish wrapped around the pineapple to get it crispy while keeping the filling moist.

Bacon Wrapped Pineapple Stuffed With Sweet Heat Ribs Recipe Substitutions and Variations

Fresh pineapple: If you dont have a whole pineapple, use canned pineapple rings drained and patted dry or swap for thick mango slices for a sweeter, less acidic bite.
Pork country style ribs / baby back ribs: Use shredded rotisserie chicken or pulled pork shoulder if you want something quicker or leaner, or chopped smoked brisket for a beefier flavor.
Thick cut bacon: Try prosciutto for a saltier, more delicate wrap, or turkey bacon if you need a lower fat option (it wont crisp exactly the same but still tasty).
Soy sauce: Substitute tamari for a gluten free option, or coconut aminos for a milder, slightly sweeter soy free swap.

Pro Tips

1) Brown the shredded pork a bit in a hot skillet before stuffing. Let it sizzle so some edges get crispy and caramelized, then toss with the sauce. It adds texture and stops the filling from going mushy.

2) Partially cook the bacon first, about 50 to 60 percent done. That way it finishes crisp on the grill without burning the pineapple. Use thinner bacon where you want chew, thicker if you want a meatier bite.

3) Keep a foil tent or a cooler spot on the grill for indirect heat. Grill low and slow at first so the pineapple warms through and the bacon renders. Move to direct heat only for a minute or two at the end to get color and sticky glaze.

4) Don’t skimp on resting and the extra sauce. Let the finished pieces sit 2 to 3 minutes so juices settle, and serve with warm reserved sauce for brushing or squeezing. A squeeze of lime right before eating brightens the whole thing.

Bacon Wrapped Pineapple Stuffed With Sweet Heat Ribs Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I wrapped bacon around rib-stuffed grilled pineapple so the first slice bled sticky, smoky-sweet juices that had everyone at the table leaning in for the next bite.

Servings

servings

Calories

692

kcal

Equipment: 1. Grill (charcoal or gas) with lid
2. Large mixing bowl
3. Whisk and silicone basting brush
4. Long tongs for turning and handling hot food
5. Cutting board and sharp chef’s knife (for pineapple and jalapeno)
6. Wooden skewers or toothpicks (soaked)
7. Meat thermometer
8. Large spoon or spatula for stuffing and tossing the shredded ribs

Ingredients

1 whole fresh pineapple (about 3 to 4 lbs), cored and cut into 8 thick rings or into 8 wide boat pieces
1 1/2 to 2 lbs pork country style ribs or baby back ribs, cooked and shredded
12 to 16 slices thick cut bacon
1 cup sweet barbecue sauce (use your favorite store bought or homemade)
1/2 cup brown sugar, packed
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 to 1 teaspoon cayenne pepper, to taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno, seeded and finely chopped (optional for extra heat)
2 tablespoons olive oil or neutral oil for brushing the pineapple
Wooden skewers or toothpicks, soaked in water for 30 minutes, for securing bacon
Fresh cilantro or chopped green onion for garnish (optional)
1 lime, cut into wedges for serving (optional)

Directions

Preheat your grill to medium heat (about 375 to 400 F) and soak wooden skewers or toothpicks in water for 30 minutes so they don't burn.
Make the sweet heat sauce by whisking together 1 cup sweet barbecue sauce, 1/2 cup packed brown sugar, 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 to 1 teaspoon cayenne (use less if you don't like it super spicy), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 3 cloves minced garlic; stir in the finely chopped jalapeno if you want extra heat.
Toss the cooked shredded ribs (1 1/2 to 2 lbs, either country style or baby back ribs) into about two thirds of the sauce, mixing well so the meat is well coated and sticky; reserve the rest of the sauce for basting and serving.
Prepare the pineapple by coring and cutting 1 whole fresh pineapple into 8 thick rings or into 8 wide boat pieces; brush both sides lightly with 2 tablespoons olive oil and season a little with salt and pepper.
Wrap each pineapple ring or boat with a slice or one and a half slices of thick cut bacon so the fruit and the filling are mostly covered; secure the ends with soaked skewers or toothpicks to keep the bacon from unraveling.
Stuff each bacon wrapped pineapple piece with a generous amount of the shredded sweet heat ribs, pressing the meat into the center so it stays put while grilling.
Grill the stuffed pineapple over indirect medium heat with the lid closed for about 15 to 20 minutes, turning occasionally; during the last 5 minutes, baste with reserved sauce and move briefly to direct heat if you want the bacon crisper and caramelization on the pineapple.
Use a meat thermometer or visual cues to make sure bacon is cooked through and slightly crisp and the pork is hot; total grill time will depend on your grill and bacon thickness so watch carefully so it doesn't burn.
Remove from the grill, let rest for a couple minutes, then garnish with chopped fresh cilantro or green onion and serve with lime wedges and extra sauce on the side for squeezing and drizzling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.