Pu-Pu Platter Pineapple with Bacon
The inspiration for this whimsical snack comes from rumaki, the classic chicken liver and bacon hors d'oeuvre. The quality of the pineapple is extremely important: To make sure you have a good one, look for a pineapple that is slightly soft to the touch, with good color.
- 1/2 pound thinly sliced bacon (about 11 slices), halved crosswise
- 1 teaspoon curry powder
- One 3/4-pound pineapple-peeled, cored and cut into 1-inch cubes (about 22 to 24 cubes)
- Preheat the oven to 450°. Lay the bacon slices on a work surface and sprinkle with the curry powder. Roll up a pineapple cube in each bacon slice and transfer them to a rimmed baking sheet. Bake in the upper third of the oven for about 20 minutes, or until the bacon is crisp and brown. Serve hot or at room temperature.
- Make Ahead: The bacon-wrapped pineapple can be refrigerated overnight. Bring the hors d'oeuvre back to room temperature before baking.
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