I have been making a delicious twist of this recipe...1 pkg bacon 1 can pineapple chunks. 1 c. brown sugar. Wrap and secure with toothpicks as before but place close together on broiling pan to allow grease to drain off. Sprinkle brown sugar over the wraps and bake 30-40min at 350. Enjoy!
Very popular and highly addictive. Depending on crowd I add 1/2 C of hot sauce to mixture. Also have found is best to wrap so the fatty end of bacon is on the outside to best render/crisp up.
Used fresh pineapple. Not a bad recipe great for summer and the grill.
Husband LOVED them! I baked some per the recipe and grilled some. Both ways were wonderful. I do not think that the sweet and sour sauce made much of a diference.
Get ready to do an oven cleaning from the bacon grease in the oven afterwards BUT - the end result is a delicious appetizer! I made these a while back for a friend's party and they were a huge hit! I brought home the empty plate.
The flavor was wonderful - 5 stars. I used fresh pineapple chunks and marinated them in Sweet Chili Sauce. The method - well - let's just say could use some improvement. I used an oiled rack over a baking sheet and I am glad I did - what a sticky drippy mess. Next time - I will consider grilling these or even using pre-cooked bacon. Another idea would be to cook them stove top - crisping up the bacon. I did these to serve with Thai Fried rice - yum! Thanks for a tasty dinner.
Very good. I messed this one up...but it was good. I misread the recipe...did it from memory. I wrapped the pineapple with bacon put the toothpicks through them and then soaked in sweet and sour. Baked and sprinkled with garlic powder. They were very good.
My wife tried these for our holiday party. WOW! These were great. Of course everyone in our family loves bacon...and pineapple so these were bound to be a hit!
I make these with just brown sugar instead of the sweet n sour sauce. I think it works best when I cut each slice of bacon in half. I baked at 375 for 20 minutes then turned and baked for another 10 minutes.