The Swineapple is the brainchild of culinary genius Joshua Bush and consists of a hollowed out pineapple stuffed with boneless pork ribs. I suppose you could use any kind of meat, but pork and pineapple go together like peanut butter and jelly except way less likely for me to have for lunch today.
For everybody that is asking me how to do my swineapple.
Shave the pineapple but leave the top and bottom, lay on its side and about an inch in on both sides cut halfway down then with a long blade slice from point to point. Hollow out the desired amount of pineapple. Season your meat with any of your favorite seasonings. A more coarse rub is better. Put the cut piece back on. To look like a complete pineapple again. Light dust the pineapple with seasoning. Fully wrap it with thick cut bacon. Not just lay it on top. I set it on the smoker @ 240 and sprayed it with apple juice about every 20-30 minutes to keep the bacon moist and colorful. You can change the meat to boneless chicken thighs and get the same results. Alot of people have said the pineapple over tenderized the meat when they tried it. I did not personally have that issue but I would check internal temp about 2 hours into smoking. Once you hit 160 it is up to you of when to pull it.
You think I could do the same thing with a cantaloupe? I like MELONS. You know what I like even more than melons though? "Actual boobs." YES. I feel like you and I have grown so close over the years. We're like one of those couples that can finish each other's sentences. Watch, just finish this sentence for me: Oh man, this morning I-- "Penis." NAILED IT.
Thanks to Terry and Brad, who are always on the lookout for new culinary masterpieces. Me? I am always on the lookout for strangers with knives or broken bottles.