Bacon Wrapped Pineapple Bites

Bacon. Pineapple. Bites.  A sweet and savory appetizer that tastes both tropical and comfort food-esque.  And yes, I did just make that up!

As you know, I love fruit.  I can easily eat an entire pineapple in a matter of a day or two.  In fact, when I was pregnant I did!  That wives-tale about pineapple causing you to go into labor?  Well, it didn't work for me!  But I sure enjoyed the pineapple.

My friend once told me that the best way to enjoy pineapple is to let the fruit sit in the sun for a few hours to get warm before cutting it up.  This brings out all the juices and it's delicious!

This month I was assigned to Lisa's blog, Authentic Suburban Gourmet, for my Secret Recipe Club assignment.  Lisa's blog isn't new to me as she was assigned to my blog a couple months back and she made her version of my Chunky Chili.

I really enjoyed browsing Lisa's blog and I had a long list of recipes that sounded delicious.  Her Friday Night Bites recipes really stuck out to me because I was on the search for an appetizer to bring to Girl's Night.  I thought I had narrowed my list down, but then I came across the recipe for Bacon Wrapped Pineapple Bites, and I knew that's what I was going to make.

I had the ingredients already in the house--pretty simple because it's just bacon and pineapple.  I was able to whip these up in just a few minutes.  Mine took nearly double the amount of baking time as the original recipe called for, so I've adjusted that in my directions.  These bites were the perfect combination of sweet and salty; they reminded me of the flavors of Hawaiian Pizza, which happens to be my favorite.  They were also a hit with my cousins, and I have been enjoying the leftovers too.  They're good hot, room temperature, and even cold!

Bacon Wrapped Pineapple

Makes approximately 3 dozen

Ingredients:
1 package (approximately 12 slices) bacon
36 chunks of pineapple (check out my Tips and Tricks post for an easy way to slice your pineapple!)

1.  Cut bacon into 3 equal pieces.

2.  Wrap one piece of bacon around each chunk of pineapple.  Skewer with a toothpick to keep the bacon in place.

3.  Place pineapples on a baking sheet.

4.  Bake at 350 for 40-45 minutes, until bacon is crispy.

Source:  Authentic Suburban Gourmet

An InLinkz Link-up

Pineapple: Tips and Tricks

I almost didn't included a pineapple in my Tips and Tricks series.  But then I saw one at the store the other day and decided it would be a great addition to the other fruits I've featured.  This is my last fruit post for a while, but please let me know if there are any other fruits you would like me to write about!

Have you ever had the chance to eat a pineapple in the country it was grown in?  Let me tell you, there's nothing like enjoying a fresh pineapple in Hawaii or Jamaica!  But, since I don't live on either of those islands, I have to settle for what I can buy at the grocery store.  My friend, who loves pineapple and eats it often when she is in Uganda, suggests letting your pineapple sit outside in the sun before cutting it.  That brings the natural juices out and you have a delicious snack.  If you prefer, you can also refrigerate the pineapple for a cold treat!

Place your pineapple on a cutting board. Carefully twist the green crown off from the fruit.

Using a large sharp knife slice the pineapple in half vertically.

Place the two halves, cut side down, on your cutting board and cut them in half again.

Slice the hard core out of the center or each quarter of the pineapple.

Switch to a smaller paring knife if you'd like and slice the ends off of each piece of pineapple.

Holding the pineapple vertically, cut the pineapple between the fruit and the skin.  I cut through half the fruit and then turn the pineapple and cut the other half, rather than trying to cut the entire piece at once.  See how my knife is only cutting to about the halfway point? (I hope that description and the picture make sense!)

Cut the "peeled" pineapple into three long sections.

Cube the long sections into bite-sized pieces.

Place cut pineapple in an airtight container and store in the refrigerator.  Fruit can be served cold or at room temperature.

Other Fruit Tips and Tricks:
Watermelon
Strawberries
Blueberries
Mangoes
Avocados

Tropical Smoothie

Happy Memorial Day!  I hope that you are having a relaxing day and enjoying time with your family and friends.  Be sure to take some time today to think of the men and women who are serving our country--those who have lost their lives, our veterans, and those who are currently serving.  Thank you!

For many people, today marks the official beginning of summer.  The weather is warmer, the days are longer, and the food is better!  Summer food is my favorite--grilled meals, fresh fruits, frozen desserts, ice-cold drinks...

So, today I am kicking off "Smoothie Week".  Though I often make smoothies year-round, I find I make them more frequently in the summer.  They make their appearance for breakfasts, lunches, dinners, and snacks.  The majority of the time, I don't follow a recipe for smoothies.  I usually just mix together whatever blend of fruits I find in the freezer and call it good.

Sometimes though, I do follow a recipe, like this one for a Strawberry Cheesecake Smoothie.  This week, I'll share a few of the smoothies I make the most frequently.  Don't worry, I made sure to measure out the ingredients so I promise they'll taste great!

This smoothie is one of my favorites.  I absolutely love mangoes and the combination of mango and pineapple gives a great tropical taste. It makes me feel like I'm in the Caribbean or Hawaii, and there's nothing wrong with that!

I made this smoothie with fresh cut fruit.  However, this would work just as well with frozen fruit if that's what you have on hand.  You could also plan ahead and dice up the fruit and then freeze it for the smoothies.  If you use frozen fruit, you may not need as much ice.  I like my smoothies to be ice cold, so I always add a few ice cubes. 

Tropical Smoothie

Serves 1

Ingredients:
1 mango, peeled and diced (approximately 3/4 cup if frozen)
1/4 cup pineapple chunks
1/2 cup plain yogurt
1 teaspoon agave nectar (optional)
4 ice cubes

1.  Puree the mango and pineapple in a blender.

2.  Add yogurt, agave nectar, and ice cubes and blend until smooth.

Hawaiian Grilled Cheese

My absolute favorite pizza toppings are ham and pineapple.  Growing up, I was the only one who liked this combination, so it was very rare that I got to enjoy these toppings unless we were making homemade pizzas.  Now I'm lucky because Mike's dad also enjoys Hawaiian pizza, so when we order pizzas as a family, we always get a Hawaiian!

I have to admit though, I had never thought of making a Hawaiian Grilled cheese.  This immediately became my choice of our grilled cheese night!  I was thrilled with this combination and I thought it was delicious.  Like the Pizza Grilled Cheese I shared on Monday, this one also tasted great dipped in pizza sauce.
Hawaiian Grilled Cheese

Serves 1 (easily adapted to serve more)

2 slices of bread
margarine or butter
1 slice Swiss cheese
1 thick slice of ham
1 pineapple ring, or 1/4 cup diced pineapple

1. Butter each piece of bread on one side.

2. Place one piece of bread, butter side down, on a hot griddle and top with cheese, ham, and pineapple.

3. Place the other slice of bread, butter side up, on top of the filling.

4. When the bottom slice of bread is browned, carefully flip the sandwich and cook until the other side is browned.

5. Cut the sandwich in half before serving.

Adapted from: Galley Kitchen Bake Up, Little Suzy