Makes 40 pieces
- 1 fresh pineapple
- 1 pound (~20 slices) bacon
- 1 tablespoon melted ghee
Make sure to pick a ripe pineapple: a plump one with a bright green crown, golden yellow body, and a strong, sweet aroma at the stem end. Or if you’re lazy, go ahead and buy a container of pineapple chunks.
Preheat the oven to 400°F, and soak about 40-50 toothpicks in a bowl of water for about 10 minutes. Line a rimmed baking sheet with foil and coat it with melted ghee. (No ghee? Use parchment instead of the foil.) Core and cut the pineapple into medium-sized (about 1-inch) chunks. Put the pineapple in a strainer atop a bowl to collect the juice.
Halve each slice of bacon by cutting across the middle. Put the bacon in a bowl, and pour the leftover pineapple juice on the bacon slices.
Wrap each pineapple chunk with a piece of bacon, and secure the bacon to the pineapple chunk by running a toothpick through the middle.
Arrange each piece on the baking sheet and roast in the oven for about 20 minutes or until the bacon is crispy, rotating the tray from front-to-back halfway through the cooking time. (Broil for a minute at the end of the cooking time if needed.)
Transfer the pieces to a wire rack atop another tray to allow the hot bacon drippings to drip off before plating.
Recipe, Picture & Instructions Credit: Michelle of Nom Nom Paleo