These Bacon Wrapped Pineapple Poppers in Honey-Sriracha sauce are a perfect game day appetizer for the Super Bowl!! I’ve already tested these out on a crowd and they were a total hit! Not ONE was left! Each bite is sweet and salty with just the right amount of heat. Simply said… they’re pretty incredible so make sure you have plenty on hand! Naturally gluten free too.
Cut pineapple into bite size rectangular pieces slightly smaller than width of bacon. Slice bacon pieces in half. Wrap each piece of pineapple in 1/2 slice of applewood smoked bacon then roll in brown sugar patting it onto sides to make it stick.
Place on foil-wrapped baking sheet seam side down.
Bake for 20-25 minutes or until a deep golden brown. Place on paper towel for 1 minute and then transfer to serving plate with honey-sriracha sauce.
Ingredients
- 10 strips applewood smoked bacon
- 20 bite size pieces fresh pineapple
- 3/4 C brown sugar
- 1/4 C honey
- 2 tsp Sriracha sauce (found in Asian section of grocery store)
- 2 tsp soy sauce or GF soy sauce
- 4 tsp lime juice
- 1 T finely sliced fresh cilantro stems
Instructions
- Preheat oven to 400 degrees. Line baking sheet with foil.
- Cut bacon in half width-wise. Cut pineapple into bite size rectangular pieces slightly smaller than the width of the bacon. Wrap each piece of pineapple with bacon and coat in brown sugar. Place seam side down onto foil. Bake for 20-25 minutes or until a deep golden brown.
- Place each roll onto paper towel for 1 minute then transfer to serving plate with honey-sriracha sauce. Serve with toothpick.
- Whisk together honey, Sriracha, soy sauce, cilantro stems and lime juice together in medium size bowl.
Notes
TIP: Did you know that the stems of the cilantro plant carry the most flavor? Yes! Plus, the stems won't wilt in the sauce like the leaves would. For this recipe, keep the leaves for another use and snip off the stems. Chop them finely and add to the sauce.
Source: The Cafe Sucre Farine
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