Texan Invents The Swineapple and You’ve Got to Try It!

Texan Josh Bush has a recipe that will likely thrill carnivores. If you like turducken, you are probably going to want to try a swineapple.

It’s a hollowed out pineapple stuffed with country ribs and wrapped in bacon! It’s a Texas version of a luau!

Here is the recipe:

Shave the pineapple but leave the top and bottom, lay on its side and about an inch in on both sides cut halfway down then with a long blade slice from point to point.

Hollow out the desired amount of pineapple. Season your meat with any of your favorite seasonings. A more course rub is better. Put the cut piece back on. To look like a complete pineapple again. Light dust the pineapple with seasoning.

Fully wrap it with thick cut bacon. Not just lay it on top. I set it on the smoker @ 240 and sprayed it with apple juice about every 20-30 minutes to keep the bacon moist and colorful. You can change the meat to boneless chicken thighs and get the same results.

A lot of people have said the pineapple over tenderized the meat when they tried it. I did not personally have that issue but I would check internal temp about 2 hours into smoking. Once you hit 160 it is up to you of when to pull it.

That sure would be a conversation started at a summer cookout! The pineapple and pork would pair very nicely together with a cold beer.

Source: Neatorama

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