The Swineapple took the interwebs by storm last year. I avoided the hype. I tried to not look at the delicious recipes. I even tore the word pineapple from my lexicon! But, the pull of the swineapple was too much. I have given in to the magic of bacon, pork, and smoke…once again.

My version of the swineapple features an Asian flair with coconut milk and red curry paste in a sauce featuring the Brekle’s Brown Ale. The smoke took 5 hours, and that bacon, oh that bacon, was was so amazing that I might just wrap myself in it.

Swineapple (Bacon wrapped Smoked Pineapple) with Brown Ale Meats, Smoked Ingredients 1 large pineapple

½ bottle Brekle's Brown Ale

½ lbs pork country-style ribs, cut into chunks

1 lbs bacon

1 can coconut milk

2 TBSP red curry paste

1 TBSP Sriracha

Several dashes fish sauce

½ tsp garlic salt

½ tsp Creole seasoning

½ tsp kosher salt

Hot sauce (to your daring and tolerance) Instructions Remove the top of the pineapple, save it! Scoop out the core of the pineapple Skin the pineapple Mix beer, coconut milk, red curry paste, fish sauce, and spices Put the pork into the coconut milk mixture, then into the pineapple Top with the other piece Lattice the bacon and wrap around the pineapple (secure with toothpicks) Smoke for ~4-6 hours at 225ºF until internal temperature of 165ºF 6.1.5 RaddCooking.com