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If you’re craving the ultimate crowd-pleasing appetizer, this bacon wrapped pineapple recipe is a total game changer. Sweet, juicy pineapple wrapped in crispy, salty bacon and topped with a bold Fireball glaze? You can say that again! It’s perfect for backyard BBQs, game day, or just because you want to treat yourself. Let’s get right into it so you can start impressing your friends and family with this amazing dish.
What You’ll Need
Ingredients:
- 1 lb bacon (regular cut works best)
- 1 fresh pineapple (cut into 1–1.5 inch chunks)
For the Fireball Glaze:
- 1/2 cup Fireball Whiskey
- 1/3 cup hot honey
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch + 1 tablespoon water (to thicken)
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Step-by-Step Prep
1. Get That Pineapple Ready
Start by removing the top and bottom of your fresh pineapple and cutting off the skin. Slice it into chunks about 1–1.5 inches wide. Trust me, the fresh stuff is so much better than canned pineapple for this recipe. Canned will work in a pinch though, or even a pre-cut pineapple spear from the produce section of your local grocery store.
Place the pineapple chunks in a Ziploc bag or airtight container like a covered small bowl. Pour in a whole bottle of Fireball Whiskey, making sure the pineapple is completely covered. Pop it in the fridge for 24 hours. Don’t forget to save the bottle—you’ll want that infused Fireball for later!
2. Preheat Your Smoker
Set your smoker to 400°F. This can be done in the oven at the same time and temperature.
3. Wrap It Up
Take each piece of pineapple chunks out of the Fireball and pat them dry with paper towels to get rid of any excess moisture. Wrap each piece in a slice of bacon, overlapping the edges just a bit. You could use wooden toothpicks or bamboo skewers to keep the bacon in place however, if they lay seam side down on the rack, this will hold the bacon in place.
Place the wrapped pineapple on a wire rack for even cooking. If you’re using the oven, line a baking sheet with parchment paper to catch the drippings – I do this in the smoker as well. Parchment paper or aluminum foil works great.
How to Cook Bacon Wrapped Pineapple
Smoking Instructions:
- Place the rack with the bacon-wrapped pineapple into your smoker.
- Cook for about 50–55 minutes in a pan covered tightly with aluminum foil. You’ll want the piece of bacon to turn a beautiful dark amber color. Crispy but not burnt is the goal. Let your eyes be the guide for the doneness of the bacon slice and you’ll be in great shape.
Making the Fireball Glaze:
While the bacon bites are smoking, it’s time to whip up that glaze. Here’s how:
- Combine Fireball, hot honey, brown sugar, soy sauce, and apple cider vinegar in a small saucepan. If you want to substitue the hot honey, you could use maple syrup instead to get flavor without heat. Regular honey works also. Bring it to a boil, then reduce the heat to low and simmer for about 10 minutes.
Add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the glaze. Stir until it’s glossy and coats the back of a spoon.
Once the bacon bites are done, brush them generously with the glaze. Pop them back into the smoker for another 5 minutes to let that sticky, spicy-sweet glaze set.
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Tips for Perfect Bacon Wrapped Pineapple
- Use Regular Cut Bacon:
- Thick cut bacon might not cook as evenly or crisp up as nicely.
- Dry Pineapple is Key:
- Blot the pineapple chunks with paper towels before wrapping to help the bacon crisp up.
- Glaze Like a Pro:
- Keep stirring the glaze while it simmers to avoid scorching the sugar mixture.
- Save That Fireball:
- Don’t toss the leftover pineapple-infused whiskey. Pour it back into the bottle and use it for cocktails. It’s deliciously smooth!
Troubleshooting Common Issues
Bacon Isn’t Crisp:
Make sure your smoker or oven is hot enough. If the bacon still looks soft, it’s not done yet- give it another couple minutes and check back.
Glaze Too Thin:
If your glaze doesn’t thicken, add a little more cornstarch slurry and simmer for another minute or two.
Pineapple Too Soft:
Use fresh pineapple for the best texture. Canned pineapple tends to break down too much during cooking.
How to Serve These Bacon Wrapped Pineapple Bites
These sweet and savory bites are best served warm. Arrange them on a platter with extra BBQ sauce or glaze on the side for dipping. They’re great as finger foods for parties or game days. Pair them with a cold beer or a fruity cocktail for the ultimate flavor combo.
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. Reheat in the oven or air fryer to maintain that crispy, juicy goodness.
Why You’ll Love This Recipe
This bacon wrapped pineapple recipe hits all the right notes. The combination of sweet pineapple, salty bacon, and spicy Fireball glaze is just plain addictive. Plus, it’s super easy to make, and the results are impressive. Whether you’re serving them as pineapple appetizers or snacking straight from the pan, these bites are a guaranteed crowd favorite.
Other Recipes You’ll Love:
- Bacon Wrapped Pizza Rolls – The Snack Recipe You Need
- Bacon Wrapped Bacon Cheeseburger Bombs Recipe
- Spicy Bacon Wrapped Pickles – The best easy recipe
- Bacon Wrapped Oreos – Easy Dessert Recipe!
- Bacon Wrapped Ravioli
Bacon Wrapped Pineapple with Fireball Glaze
Ingredients
- 1 lb Bacon regular cut, not thick
- 1 Pineapple Whole, fresh
Glaze Recipe
- 1/2 C Fireball Whiskey or similar
- 1/3 C Hot Honey
- 1 TBSP Brown Sugar
- 1 TBSP Soy Sauce
- 1 TBSP Apple Cider Vinegar
- 1 TBSP Corn Starch + 1 TBSP water for thickening slurry
Instructions
- Remove top and bottom of pineapple and chop pineapple into chunks of 1 – 1.5". Place pineapple chunks into Ziploc bag or airtight container.
- Fill container with a full bottle (750 ml) of Fireball / Cinnamon Whiskey, place in fridge for 24 hours. Save the bottle and cap.
- Preheat smoker to 400F
- When done marinating, remove from liquid and place the pineapple-infused whiskey back into the bottle. Wrap pineapple chunk in bacon all the way around it with a little left to overlap the bottom. Slice off remaining bacon and use that for your next pineapple.
- Once all bacon is wrapped, place on wire rack and place into preheated smoker. Let cook for 50-55 minutes. You're looking for a dark amber color with some crisp on the bacon, but not burnt.
- While the bacon is cooking – make your glaze. Combine all glaze ingredients in a sauce pan and bring to a boil. Once boiled reduce to low heat and simmer for 10 minutes. Add cornstarch and water mixture to thicken, remove from heat when glaze is thick to your liking.
- When pineapple is done, add glaze to bacon and let it cook for about 5 minutes to allow the glaze to set.
- Remove and let rest to cool for 5-10 minutes, and serve
4 Comments
Amazing
Thank you very much!
Can you make these if you don’t have a smoker?
Yup – in the oven at same time and temperature.