1 lb Chorizo
3 TBS Stubb’s Texas Sriracha Anytime Sauce
1 lb bacon (Thick Cut)
2 TBS Stubb’s Pork Spice Rub
Set up your grill for indirect heat. We’re shooting for a grill temp of about 275° degrees. Add a few apple wood chunks or 3 slices of the pineapple skin to the coals for smoke. This can also be cooked in the oven.
Using a sharp knife, remove the top and bottom of the pineapple. Core the pineapple and trim the exterior, making sure to remove all of the pineapple “skin”. Sprinkle the inside and outside of the pineapple with your favorite Stubb’s Spice Rub. I prefer Stubb’s Pork Spice Rub in this recipe. Stuff your favorite meat inside the cavity of the pineapple. I went with a spicy chorizo that goes great with the sweet pineapple. Sweet, salty and spicy is a great combo! Pork Tenderloin or pulled chicken would also be a tasty addition. Wrap the entire pineapple in bacon and secure with toothpicks. Sprinkle the exterior with Stubb’s Pork Spice Rub.
Smoke for 4 hours or until the bacon gets crispy. You will want to take an internal temperature reading to make sure the meat is cooked thru. Once the bacon is crisp, start basting with Stubb’s Texas Sriracha Anytime Sauce for another 30 minutes. This will thicken and give the “Swineapple” a sweet and spicy kick.
Remove from the heat and allow to cool for 10 minutes. Slice and enjoy.
Print This Recipe
Texas Sriracha Anytime Sauce
Pork Spice Rub