Best Grilled Swineapple Dogs Recipe By Tasty Recipes

BACON-WRAPPED JALAPEñO POPPER DOGS RECIPE BY TASTY

Bacon-wrapped Jalapeño Popper Dogs Recipe by Tasty image

Here's what you need: cream cheese, shredded cheddar cheese, garlic powder, ground pepper, large jalapeñoes, brown sugar, beef hot dogs, bacon, hot dog buns

Provided by Mike Price

Categories Lunch

Yield 4 servings

Number Of Ingredients 9

Ingredients

½ cup cream cheese, room temperature
1 cup shredded cheddar cheese
1 teaspoon garlic powder
¼ teaspoon ground pepper
4 large jalapeñoes
¼ cup brown sugar
4 beef hot dogs
8 strips bacon
4 hot dog buns

Steps:

Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
Butterfly the hot dogs.
Stuff them with a few spoonfuls of the filling.
Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
Remove the toothpicks and serve in buns with your desired toppings.
Enjoy!

Nutrition Facts : Calories 980 calories, Carbohydrate 35 grams, Fat 71 grams, Fiber 1 gram, Protein 48 grams, Sugar 12 grams

SWINEAPPLE

Swineapple image

Before they even taste this salty-sweet mashup, your guests will be circling the grill thanks to the irresistible aroma of slow-cooking bacon and pineapple. The barbecue pork ribs tucked inside become tender as they braise in their own juices. Served sliced across the middle, the swineapple is a sight to behold.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 large ripe whole pineapple
1 pound BBQ pork ribs, meat removed from the bones
12 slices thick-cut bacon (see Cook's Note)

Steps:

Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell.
Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers.
Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears.
Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving.