This is a paleo adaptation from a recipe I saw online that uses sugar. I found the replacement to be exquisite! Impress friends and family by bringing this to the next potluck you go to.
BONUS – if your pineapple is not perfectly fresh, the roasting process will bring out its sweetness!
Sweet and Smoky Bacon Wrapped Piña
- 1 package of your favorite bacon (sliced pork belly can work really well if AIP bacon is unaccessible)
- 1 fresh pineapple, peeled
- 3 tbsp. maple syrup
- 1 tablespoon molasses
- 1/4-1/2 tsp smoked hot paprika
Preheat oven to 400 degrees F.
Cut bacon in half.
Cube pineapple into bite sized chunks.
Mix maple syrup, molasses and paprika in a small dish. Using a silicon basting brush, brush both sides of a bacon slice lightly with molasses mixture.
Wrap the bacon around a pineapple chunk and spear with a toothpick to hold in place. Repeat with bacon and pineapple until you run out of bacon.
Line the bacon wrapped piña onto a baking sheet and bake for 10 minutes. Turn pina over, removing the toothpick if needed, to caramelize the other side. Cook for 5-10 minutes longer.
Remove from heat and let cool for 5 minutes before serving. Hot pineapple is HOT and can burn your mouth fiercely.