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Sometimes a chef comes up with a concept so unique and so mouthwateringly outlandish, we feel like a pig in s**t. OK, a terrible analogy, but you get the point.

BBQ and meat-smoking connoisseur Josh Bush of do-it-big-or-don’t-do-it-at-all Texas has come up with quite the meal; dubbed the “Swineapple,” it’s a hollowed-out pineapple stuffed with two pounds of boneless, country-style ribs wrapped in bacon. Gluttony personified.

What You Need

  • An average-to-large-sized pineapple
  • 2 lbs. of boneless pork ribs (can substitute boneless chicken thighs, as shown in the photo below)
  • 1 – 2 packages of thick-cut bacon (approx., depends on how much bacon you want!)
  • Apple juice
  • A meat smoker
Josh Bush

What You Do

1. Shave the pineapple, but leave the top and bottom as is. Lay it on its side, then cut halfway down each side about an inch. Next, with a long blade, slice from point to point.

2. Hollow out the desired amount of pineapple.

3. Season your meat with any of your favourite seasonings. A more coarse rub is better.

4. Put the cut piece back on, to make it look like a complete pineapple again. Lightly dust the pineapple with seasoning and fully wrap it with thick-cut bacon. Don’t just lay it on top.

5. Set it on the smoker at 240°F (115°C) and spray it with apple juice about every 20-30 minutes to keep the bacon moist and colourful.

6. Smoke for two hours or to your desired crispness.

(Note from Josh Bush: A lot of people have said the pineapple over-tenderized the meat when they tried this recipe. To counterbalance this, he would check the internal temperature about two hours into smoking. Once you hit 160°F (71°C), it is up to you when to pull it.)