{"id":5615,"date":"2020-01-29T00:05:10","date_gmt":"2020-01-29T05:05:10","guid":{"rendered":"http:\/\/69.167.168.176\/~phillips\/kerriansnotebook\/kerriansnotebook\/?p=5615"},"modified":"2025-05-21T20:36:38","modified_gmt":"2025-05-22T00:36:38","slug":"knr-p-253-bacon-wrapped-pineapple","status":"publish","type":"post","link":"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/2020\/01\/knr-p-253-bacon-wrapped-pineapple\/","title":{"rendered":"KNR, p. 253 “Bacon Wrapped Pineapple”"},"content":{"rendered":"

If there are no paragraph separations in this recipe, please double-click on the title to create a more readable version.<\/span><\/em><\/span><\/p>\n

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Our football pals have never asked for fruit on the table at our Game Day gatherings. Somebody always brings the fresh veggies that we use to scoop up the dips, but fruit never entered the conversations about football food. Until this year.<\/span><\/p>\n

After Sheila and I got over our surprise, we chatted and came up with a way to keep the diehard \u2018meat only\u2019 guys and gals happy and to accept the intruder onto the tried and true menu. Veggies are a way to deliver dips, but fruit? It\u2019s more like dessert to our crowd.<\/span><\/p>\n

Bacon & pineapple \u2013 that\u2019s the combo. We fixed a few spears of pineapple and bacon, and surrounded the platter with straight pineapple and whole slices of bacon – for those that liked either one, but not the two together.<\/span><\/p>\n

Take a look at the easy prep and give it a try at home. There were a few scowls when the platter first came out, but I promise you, nobody died that tried it.<\/span><\/p>\n

This may be the hardest part of the whole process – Choosing the ripe whole pineapple<\/strong>: hold the pineapple in one hand while pushing against the slightly yellowed\/golden sections near the bottom with the other hand. If the sections give a bit, the pineapple is most likely ripe. Give it a sniff as well. There should be a mild pineapple aroma when up close with your nose. No give? No aroma? The pineapple is not likely to be ripe enough for this dish.<\/span><\/p>\n

Fresh pineapple is very juicy, so keep that in mind when choosing the cutting surface. Using a large knife, carefully remove the crown and the base. Then, slice off the outer pineapple skin, just enough to get rid of the rough and brown parts. For this recipe, you will keep the fleshy part, but toss the crown, the core, and the outer rough skin.<\/span><\/p>\n

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KN, p. 253 “Bacon Wrapped Pineapple”<\/div>\n
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Recipe Type<\/span>: Appetizer<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Sheila & Charlie Kerrian<\/span><\/div>\n
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