So, summer is officially here. Today we’re staring at 105 degree real feel temperature. Which explains why you are finally getting a post from me – it’s too hot to be outside!! On days like this, no one wants to turn on an oven or even be in a kitchen for that matter, however, you are going to want to try my Spiced Pineapple and Bacon Dessert Rings, because they are refreshing and fabulous!!
How to Pick a Pineapple
We recently went to Costa Rica on vacation – and I gotta tell ya, the fruit there is AMAZING! Especially the mangoes and the pineapples. Talk about ripe and sweet and so versatile!! We had them for breakfast, lunch and
dinner drinks. Yes, fresh pureed pineapple or mango goes so well with rum. But I digress…
The key to fabulous spiced pineapple is getting a pineapple that is perfectly ripe. You want to look for two things: ripeness and deterioration. For ripeness, look for a bright yellow-gold color on the skin, which at the very least should be present on the eyes (those little sections that make up the outside of the pineapple) around the base of the pineapple. If you find a pineapple that has wrinkled skin or has a cushy softness to it, put it back. It may have already started to deteriorate.
Coolest Tool Ever – Pineapple Corer
For the longest time, I never bothered with fresh pineapples because, seriously, it’s hard to get to the pineapple meat! Canned pineapples were my go to – but ugh…all that added sugar. Fresh is best. And cheaper!
If you haven’t used a pineapple corer before, OMG – it’s the BEST TOOL EVER! This is the pineapple corer that I use and love. 95% of the fun of this recipe is using this tool!
First, start out by washing off the pineapple. Slice off the crown. Then, position the pineapple corer over the core and twist the handle. The corer will easily make its way down into the pineapple.
When you feel you’re at the bottom of the pineapple, simply pull the pineapple corer out of the pineapple. Don’t unwind, just pull straight up and out.Your beautifully spiral sliced pineapple is now sitting on the pineapple corer and the shell and core remain intact.
Now, simply press the two buttons on the handle to separate the handle from the corer and carefully slide the rings off the corer. Wasn’t that easy??!! Cut the spiral rings into bite size chunks and place into a bowl. Sprinkle on the spices and stir until the spices coat the pineapple chunks and boom – spiced pineapple.
So, you can easily serve this Spiced Pineapple and Bacon dish without making the dessert rings, but where’s the fun in that? Plus…guests will be so impressed with this presentation and all you have to do is now slice the pineapple shell into rings that are about 3/4″ to 1″ thick. Easy breezy.
Toasting the Coconut
Okay…I know you really don’t want to turn on that oven in the summer, but I promise, it’ll only be on for a few minutes! Turn it on to broil. My oven has a high and low broil setting. I use high. Spread the coconut onto a plate (easier than me reaching way up to grab my baking sheet!). Place under the broiler AND KEEP AN EYE ON IT. It will brown quickly. When it’s toasted to your liking, remove and set aside.
Assembling Spiced Pineapple and Bacon Dessert Rings
Get the remaining toppings in place and let’s assemble these bad boys! Take a look at my quick and easy way to make bacon for the bacon and avoid store bought bacon bits!
Here’s where the creativity kicks in. You can design your rings however you wish. First, place a ring on each plate. Next, spoon the spiced pineapples into the center of each ring. Then place strawberry slices encircling the spiced pineapple. You could easily just stir the strawberries into the spiced pineapple instead, but the ooh-ahhh factor diminishes greatly. Then, sprinkle with the toasted coconut and diced bacon. Garnish with mint and viola…Spiced Pineapple and Bacon Dessert Rings. Serve it up!!
Equipment I used in this recipe:
In case you want to Pin and save it for later (and pinning is greatly appreciated!):
Summer is here and if you're looking for an easy yet impressive summertime dessert, this is it! Pineapple spiced with cinnamon, nutmeg and cloves paired with strawberries, bacon, and toasted coconut.
- 1 pineapple cut into chunks
- 1/2 cup coconut chips
- 1 cup organic strawberries sliced
- 2 strips cooked bacon diced
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch cloves
- mint leaves (optional for garnish)
Turn oven onto broil. Spread coconut onto a plate and place under the broiler until nicely browned - about 1-2 minutes. Watch it carefully!! Remove and set aside.
Wash the pineapple under cool running water.
Carefully slice off the crown.
Using a pineapple corer, core the pineapple (see detailed instructions above or use the instructions that came with your pineapple corer. Cut pineapple into chunks.
Place pineapple chunks into a bowl and sprinkle with cinnamon, nutmeg and ground cloves. Mix until well coated.
Slice the pineapple shell into 3/4" - 1" rings. You can get 4 rings from a pineapple.
Place a pineapple ring on each plate. Spoon the spiced pineapple into the center of each ring. Place strawberry slices along the edges in a circle. Sprinkle with toasted coconut and then the bacon. Garnish with optional mint leaves and serve.
These can be made ahead! Simply follow the recipe, but, don't sprinkle the toasted coconut or bacon on. Cover with plastic wrap and refrigerate. When ready to serve (within a day or two), sprinkle on the coconut and bacon and garnish.
If you'd like to skip the step of toasting the coconut - this tastes yummy both ways!