Bacon-wrapped Pineapple Mozzarella Rings

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Bacon-wrapped Pineapple Mozzarella Rings
One of my favorite pizzas during my pie-making days was the Hawaiian pizza with extra cheese. The gooey mozzarella melting into the salty Canadian bacon was delicately balanced by the fruity sweetness of the pineapple chunks. As a no-budget student, I would purchase a few of these with my employee discount, portion them up in plastic wrap, and savor them as meals over several days. My love for bacon wrapping has migrated to the pizza and the barbecue pit. Replace the Canadian bacon with regular bacon, keep the mozzarella cheese, and omit the crust. Voila! Bacon-wrapped Pineapple Mozzarella Rings! One problem to solve was how to hold the mozzarella in place while you wrap the bacon. After considering and failing using numerous options (toothpicks, PVC ring, meat glue, etc.), the easiest and best tasting option was to hold the mozzarella in position by cradling the cheese slices in an onion “bowl” while you wrapped the bacon.
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Ingredients
  1. 16-24 slices of bacon
  2. 1 can of sliced pineapple rings (we need 8 rings)
  3. 8 mozzarella string cheese sticks
  4. 2-3 large sweet yellow onion, cut into ⅓ inch rings
  5. SYD meat rub
Instructions
  1. Peel and cut the large onion into ⅓ inch slices.
  2. Open the can of pineapple slices, drain the juice and set aside 8 slices.
  3. Match the onion rings to the size of the pineapple slices—choose rings that have more of a bowl shape to help hold the string cheese in place.
  4. Tear the mozzarella string cheese in half.
  5. Place one half of the mozzarella in the onion ring and cut the other half to fill in the remaining gap. Place the cut piece filling in the gap.
  6. Stack the mozzarella lined onion ring on the pineapple and start wrapping with bacon slices. Use two to three slices of bacon per ring. Just take it slow and keep it all in place and it will eventually wrap—sometimes it takes some repositioning or re-stuffing of string cheese into ring.
  7. Once all wrapped, sprinkle on some SYD meat rub to your liking.
  8. Start up the Weber kettle (or your grill of choice) and cook indirect at 400F for 30 minutes.
  9. Optionally glaze with your favorite sauce.
  10. Let cool down for a few minutes before serving.
  11. Serve with your favorite dipping sauce, such as marinara.
  12. Enjoy!
  13. One example: unglazed served with marinara dipping sauce.
Notes
  1. Be patient when you make it as it takes time to perfect the Zen of Bacon Threading (consider it an act of bacon love!). I had to wrap a half dozen rings before I got the hang of it. Don’t wear gloves when you do this as you need nimble fingers to thread the bacon through the hole in the pineapple. Be gentle not to break the pineapple. Use a sweet onion like a Vadalia or Maui onion. Save the other pieces of onion you don’t use for another dish. Let the bacon come up to room temperature so it’s more pliable and easier to work with. Use bacon that has alternating layers of fat and meat and avoid bacon that has only bands of fat. You can cook the rings in your pit (I used a Weber Kettle) for better flavor or it works just as well in an oven on a mesh rack.
Adapted from slapyodaddybbq.com
geeks love bacon! http://geekslovebacon.com/

 

Here’s an example of using onions as a holder bowl. Such an ingenious idea! You can see the a step-by-step at SlapYoDaddyBBQ

Onion Holders

Onion Holders

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Author: Webmistress

The journey down the bacon paved path began with a Valentine Bake Sale at work. Bacon Roses, Bacon Chocolates; and the deluge of Bacon Recipes began. So. Gotta blog all these good bacon scrumptiousnesses and this is just the beginning. The plan is to update the Geeky Food Blog with new recipes and articles of interest. This blogger is a Knowledge Manager, Database Administrator and Web Designer.

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