Candied Bacon Wrapped Pineapple Recipe 455

Steps:

• Line 2 baking sheets with foil, and set wire racks inside each. Spray racks with nonstick cooking spray.
• Cut the bacon strips in half crosswise. Tightly wrap a strip of bacon around each piece of pineapple and transfer to prepared racks seam-side down. Continue with remaining bacon and pineapple. Place in refrigerator for 20 minutes to chill.
• Preheat grill for cooking over indirect heat or an oven to 450 degrees F.
• Whisk together the honey, mustard, hot sauce and liquid smoke in a medium bowl. Set aside.
• Put the baking sheets on the grill over indirect heat or in the oven (in batches if necessary) and cook until bacon starts to get crispy, carefully flipping bites once midway through cooking, 30 minutes per batch. Brush each bite with the honey mustard and let cook until bacon is crispy and glaze has caramelized, an additional 10 minutes.

Steps:

• Preheat oven to 400˚F. Line a sheet pan with foil. Cut bacon strips in half width-wise.3. Put brown sugar on a large (dinner-size) plate.4. Wrap each pineapple chunk with bacon. Roll each bacon wrapped pineapple in brown sugar to coat. Pat a bit more sugar, if needed, to completely coat. Place rolls, seam side down, on prepared pan. Bake for 20-30 minutes or until deep golden brown. Pieces near edges of pan may cook a bit faster. Check every few minutes towards the end of baking time and remove bacon rolls as needed. Place rolls on several thicknesses of paper toweling for just 1 minute, then transfer to serving platter. Serve on their own or with Honey-Sriracha Dipping Sauce. For the Honey-Sriracha Dipping Sauce, place all ingredients in a jar and shake till well-combined. * Can be made ahead. Refrigerate until ready to be used.

Steps:

• 1. Preheat oven to 375 degrees. Cut raw bacon in half and place on a baking sheet covered with aluminum foil in single layer. Bake for 3 minutes, flip and bake for another 3 minutes. Let cool for 5-10 minutes. Wrap each piece of bacon around a pineapple chunk. Secure with toothpick and place back on the baking sheet covered with aluminum foil. Place in oven.
• 2. Combine honey, Worcestershire sauce, soy sauce, ginger, ketchup, pineapple juice and sriracha in small saucepan and simmer for 10 minutes; stirring several times.
• 3. Using brush baste with sauce after they have cooked for 20 minutes. Bake for 10 additional minutes or until bacon is crispy and the pineapple is heated through. Serve promptly with remaining sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Set a wire rack over a baking sheet.
• Spread the brown sugar on a plate. Coat the bacon on both sides of with the brown sugar, pressing to adhere. Lay the slices on the rack.
• Bake until dark brown and almost completely crisp (the bacon will continue to crisp as it cools), 20 to 25 minutes. Transfer to paper towels to cool. Crumble or chop before using.

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
• Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.