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You need just one word to describe succulent bites of Bacon Wrapped Pineapple: Irresistible. Fresh chunks of pineapple are dipped in maple syrup with a spicy kick of cayenne pepper, then coated in brown sugar, wrapped in bacon and roasted until the bacon is crispy and the pineapple is hot and caramelized. Tangy, sweet, smoky, and salty, your poor taste buds won’t know what to focus on first!
Conveniently served on cocktail picks or toothpicks (no silverware required!), these juicy and wildly flavorful parcels are ideal for special occasions like Christmas and New Year’s Eve parties. Or serve them as an appetizer before dinner and watch as your guests struggle to remember that they should leave some room for the main meal!
Ingredients You Need to Make Bacon Wrapped Pineapple
- Maple Syrup: or honey
- Cayenne Pepper: omit if you prefer a non-spicy version (though the spice is subtle)
- Brown Sugar: light brown sugar or dark brown sugar - whatever you have on hand
- Fresh Pineapple: or canned pineapple chunks (see note below)
- Bacon Strips: ideally thinly sliced
Preparing the Pineapple
When you’re preparing your pineapple, it’s important to get the proportions right, meaning the perfect size to enjoy in a single bite. Aim to cut 24 equal size chunks of pineapple that are about 1-inch wide and weigh ~½ ounce each, for 12-ounces total.
Canned pineapple works here, although fresh is better given the choice. If you opt for canned, be sure to drain each pineapple chunk well and pat it dry before assembling — otherwise, the maple syrup and sugar coating won't stick.
- For even cooking and easy cleanup, cook the seasoned pineapple chunks wrapped in bacon on an oven safe rack set inside a foil lined rimmed baking sheet. Be sure to cover the entire surface of your baking sheet with foil as the sugar will drip and char. (It makes a mess of the foil, but the result is 100% worth it!)
- Brush oven safe rack with oil to prevent sticking, before arranging the pineapple in a single layer with some room around each one.
- To avoid scorching the cocktail pick or toothpick, pierce each appetizer after baking.
Delicious Hot or Cold
These little bites are best hot and juicy, but they're delicious cold too. So don't toss them if you're lucky enough to end up with any leftover bites.
More Appetizers for Bacon Lovers
- Bacon Wrapped Scallops
- Bacon Wrapped Shrimp
- Bacon Wrapped Asparagus
- Bacon Wrapped Dates
- Bacon Stuffed Mushrooms
How to Make Bacon Wrapped Pineapple
Dip one piece of pineapple in maple syrup mixed with a bit of cayenne pepper, then roll in brown sugar and wrap in a piece of bacon (½ slice, cut in half crosswise).
Arrange bacon wrapped pineapple on an oil brushed, oven safe rack placed inside a foil lined baking sheet. Bake in an oven to preheated to 400˚F until pineapple is hot and bacon is crispy, 30 to 35 minutes. Serve with cocktail picks or toothpicks if you like.
Bacon Wrapped Pineapple
- ¼ cup maple syrup to taste
- ⅛ teaspoon cayenne pepper
- ½ cup brown sugar
- 24 1-inch chunks fresh pineapple ~12 ounces
- 12 bacon slices ideally thin slices (see recipe note)
- Preheat oven to 400˚F.
- Place an oven-safe rack inside a foil lined rimmed baking sheet (for easy cleanup - see recipe note #2); brush rack with oil or spray with cooking spray to prevent sticking.
- Whisk maple syrup and cayenne pepper together in a small bowl.
- Spread brown sugar on a small plate
- Cut bacon slices in half crosswise.
- Use a fork or small tongs to dip one pineapple chunk in maple syrup mixture, coating all sides; allow any excess to drip off and place in brown sugar. Turn to coat lightly on all sides. Wrap coated pineapple chunk in a half slice of bacon (starting at one end of of the bacon slice and rolling it up); place on rack in baking sheet. Repeat with remaining pineapple. Bake 30 to 35 minutes, or until bacon is crispy and pineapple is hot. Serve with toothpicks if desired.
- Thin bacon works best for these. Thick cut bacon is more difficult to wrap around the pineapple chunks and takes longer to cook.
- Take care to cover the entire surface of your baking sheet with foil as the sugar will drip and char. (It makes a mess of the foil, but I promise these little bites are worth it!)