April 11, 2023Review Recipe
Table of Contents
These bacon-wrapped pineapple appetizers are so easy to make with only three ingredients needed. Juicy, fresh pineapple is wrapped with bacon and baked in the oven to create the perfect amount of sweet, salty, and smoky flavor that looks impressive and tastes fantastic.
You can also try our other bacon-wrapped appetizers recipes, including our bacon-wrapped poppers and bacon-wrapped mozzarella sticks.
BACON-WRAPPED PINAPPLE INGREDIENTS
- 1 pound bacon, cut in half
- Fresh pineapple cut into 28 (1-inch) chunks
- ½ cup barbecue sauce
Thick-cut bacon is not recommended for this recipe. It would take too long to cook through the bacon slices completely.
SUBSTITUTIONS AND ADDITIONS
PINEAPPLE: You can substitute fresh pineapple for canned pineapple pieces in this easy recipe.
HOW TO MAKE THIS BACON-WRAPPED PINEAPPLE RECIPE
You can make these with a toothpick inserted through the pieces of bacon and the chunk of pineapple. This will keep the bundles together and make it easier for guests to pick up their appetizers.
STEP ONE: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Set it aside.
You can also roll the uncooked bacon-wrapped pineapple in brown sugar before cooking.
STEP TWO: Roll a piece of pineapple up in a sliced piece of bacon. Set it on the lined baking sheet. Space the bacon-wrapped pineapple 2 inches apart.
Make sure to place it with the ends of the bacon strips on the bottom, so it doesn’t come undone.
STEP THREE: Bake for 40 minutes. Remove the pan from the oven. Using a pastry brush, brush barbecue sauce over the bacon-wrapped pineapple.
STEP FOUR: Return the baking sheet to the oven and continue baking for 15 minutes. Remove the bacon-wrapped pineapple from the oven and serve while hot.
HOW TO SERVE
These bacon-wrapped pineapple chunks are delicious treats straight out of the oven, but they still keep all of their amazing flavors at room temperature! Offer your guests a variety of appetizers, including our cucumber bites and hanky panky dip.
MORE BACON-WRAPPED RECIPES
IN THE FRIDGE: Store any leftovers of these bacon bites in an airtight container in the refrigerator for up to 4 days.
MAKE AHEAD: Prepare this pineapple appetizer ahead of time, keep them covered, and then pop them in the oven just before your guests arrive.
IN THE FREEZER: We do not recommend freezing this recipe.
A slice of bacon wrapped around anything is a huge hit in my book, and these bacon-wrapped pineapple bites are no exception. The tangy pineapple is the perfect complement to the salty bacon, and they make such a great appetizer when you have company.
FREQUENTLY ASKED QUESTIONS
For this recipe, a thinner cut of bacon is best. Thick-cut bacon will take longer to get crispy, and you might not be able to taste the pineapple as much due to there being more bacon per bite.
Either canned or fresh pineapple would be delicious for this appetizer.
This is a great recipe to make in advance, and just pop in the oven to bake just before you are ready to serve.
MORE RECIPES YOU’LL LOVE
- Roast Beef Sliders
- Chicken Hand Pies
- Cauliflower Mac and Cheese
- Hanky Panky
- Pizza Sliders
- Oven Baked Bacon
- Bacon Wrapped Asparagus
- Bacon Wrapped Mozzarella Sticks
- Bacon Wrapped Jalapeño Poppers
- 1 pound bacon cut in half
- 1 fresh pineapple (cut into 28 1-inch chunks)
- ½ cup barbecue sauce
- Preheat the oven to 375°F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Set it aside.
- Roll a slice of pineapple up in a sliced piece of bacon. Set it on the prepared baking sheet. Space the bacon-wrapped pineapple 2 inches apart.
- Bake for 40 minutes. Remove the pan from the oven. Using a pastry brush, brush barbecue sauce over the bacon-wrapped pineapple.
- Return the baking sheet to the oven and continue baking for 15 minutes. Remove the bacon-wrapped pineapple from the oven and serve while hot.
I was skeptical about these, but they are very good – disappeared fast!
I made these back in December and the family loved them!
I am making them for Superbowl Sunday and will be using canned pineapple. Is there a difference in cooking time when you use canned?