Submitted by Jaime Murphy


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Serving: 4
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes


  • 1 Large pineapple.
  • 400gm of pork loin strips or chicken fillet strips.
  • 1/4 each sliced red and green capsicum.
  • 1/4 sliced Spanish onion.
  • 4 T favourite marinade.
  • 600gm bacon rashers.
  • Favourite BBQ sauce.


  • Chop off the top of the pineapple and hollow it out. Shave off the spines on the outside, taking care to leave a 1.5cm wall intact on all sides.
  • Mix the marinade, meat, capsicum, and onion and use to stuff the cavity of the pineapple.
  • Put the top back on and secure with skewers.
  • Make a bacon weave and wrap it around the pineapple tightly.
  • Coat in BBQ sauce and cook on low for 5.5 hours.
  • Crisp up in a very hot oven for 5-10 minutes, rest for 2 minutes, then carve and serve.

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