Toast Coconut in a dry skillet over medium heat for 2-3 minutes, or until golden brown. Set aside.
Combine all Spiced Rum Glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Remove from heat.
Wrap each Pineapple chunk with a half slice of Bacon, securing with a toothpick if needed.
Arrange the Bacon Wrapped Pineapple on a baking sheet.
Brush generously with Spiced Rum Glaze.
Bake for 25-30 minutes, or until bacon is crispy and pineapple is heated through. Brush with remaining glaze halfway through.
Garnish with Toasted Coconut before serving.
Ingredients
6
11Pineapple-fresh, organic, cored and cut into inch chunks
12 slices28 gBacon-applewood smoked, thick cut
3 tbsp45 mLDark Rum-aged
2 tbsp30 mLMaple Syrup-grade A
1 tbsp15 mLPineapple Juice-freshly squeezed
1/2 tsp2.5 mLGround Allspice
1/4 tsp1 mLCayenne Pepper-optional
2 tbsp15 gCoconut-shredded, unsweetened
Equipment
Baking Sheet
Small Saucepan
Skillet
Toothpicks (optional)
Instructions
Preheat oven to 375°F (190°C).
Toast Coconut in a dry skillet over medium heat for 2-3 minutes, or until golden brown. Set aside.
Combine all Spiced Rum Glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Remove from heat.
Wrap each Pineapple chunk with a half slice of Bacon, securing with a toothpick if needed.
Arrange the Bacon Wrapped Pineapple on a baking sheet.
Brush generously with Spiced Rum Glaze.
Bake for 25-30 minutes, or until bacon is crispy and pineapple is heated through. Brush with remaining glaze halfway through.
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