Bacon Wrapped Pineapple Onion Rings
Pineapple, sweet onions and mozzarella cheese, wrapped in maple glazed bacon then cooked on the barbecue until crisp, caramelised and melty.
Servings: 4 People
Equipment
- Barbecue/Smoker
- Small Mixing Bowl
- Pastry Brush
Ingredients
Bacon Wrapped Pineapple Onion Rings
- 8 Pineapple Rings (From A Tin)
- 2 Brown Onions
- 200 g Low Moisture Mozzarella (See Notes)
- 24 Rashers Streaky Bacon (See Notes)
Rub
- 30 g Dark Brown Sugar
- 1½ tsp Coarse Ground Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Garlic Granules
- 1 tsp Onion Granules
Maple Glaze
- 3 tbsp Maple Syrup
- 1 tbsp Pineapple Juice (From The Tin Of Pineapple Rings)
Instructions
Bacon Wrapped Pineapple Onion Rings
- Drain the pineapple rings through a sieve then pat them dry with kitchen paper. Save a tablespoon of the juice for the glaze.
- Lightly trim the top & bottoms off the onions, peel then cut them into 1 cm thick slices. Carefully separate the layers then pick out 8 rings that are a similar size to the pineapple.
- Next, cut the mozzarella into 6-7cm long strips that are just under 1cm thick (roughly around 7-8mm is best).
- To assemble, place an onion ring on top of a pineapple ring then place 2 pieces of mozzarella inside the onion ring, so that they run along the inside of the onion, in a ring shape. If needed, trim the cheese so it fits neatly inside the onion.There's a visual guide to doing this in the post above! Make sure that the hole in the middle of the pineapple is still visible as this is where the bacon is wrapped around.
- Next, carefully wrap 3 rashers of bacon around the pineapple & onion ring so that they're completely covered. The easiest way to do this is to carefully poke a quarter of a rasher through the hole in the middle of the pineapple & fold it underneath to hold it in place. Then take the other end of the rasher and tightly wrap it around the pineapple/onion working your way around the edge. Continue this process with 2 more rashers, overlapping them slightly so that the outside is completely covered.This process can be a bit fiddly to start with but you'll get the hang of it after a couple of onion rings! Make sure to keep the bacon cold, as it will be easier to work with.
- Wrap the rest of the onion rings then place them onto a tray and chill in the fridge whilst you light your barbecue.
Lighting Your BBQ
- Light your smoker/barbecue & leave to preheat to 350°f/175°c. Make sure that your barbecue is set up for indirect cooking.If your barbecue has a water pan in, I'd recommend taking it out as we want the bacon to crisp up! I used a Weber Smoky Mountain for this cook.
Rub
- Whilst your barbecue is heating up, add all of the ingredients for the rub into a small bowl then mix to combine.
Cooking
- Once your barbecue is up to temperature, take the onion rings out of the fridge then sprinkle each one with a light layer of rub, on all sides.
- Place the onion rings on the barbecue then close the lid and cook for 30 minutes, gently flipping them over halfway through. Each side should be crisp & a deep golden brown.Use a pair of tongs to flip them over!
- Whilst the rings are cooking, add the maple syrup and reserved pineapple juice into a small bowl then stir to combine.
- Next, brush each onion ring with a generous amount of the maple syrup then cook for 5 minutes. Then flip them over, brush with more glaze and cook for a final 5 minutes.Once glazed, the bacon should nicely caramelised. Make sure to keep an eye on it during the glazing step, to avoid burning it!
- Once cooked, transfer the onion rings to a plate, leave to cool slightly then serve.
Notes
1. Pineapple - This recipe uses canned pineapple and we're using a splash of the juice for the glaze. You can make as many of these bacon pineapple rings as you like, so if your tin of pineapple has less than 8 rings or if you want to use 2 tins, just scale the rest of the ingredients accordingly.
2. Onions - You'll need brown/yellow onions (or white onions) for this recipe as they have a sweet flavour whilst being a similar size to the pineapple rings. Any leftover onion can be saved for another dish or for making stock with.
3. Cheese - Make sure to use a low moisture mozzarella for this recipe (not balls!) as it won't melt as quickly and is more pliable. You can leave the cheese out entirely if you like as well.
4. Charcoal - A good quality charcoal/wood makes all the difference here! I used a cherry wood charcoal & I added in a chunk of apple wood just before adding in the bacon wrapped pineapple.
5. Making Ahead Of Time - These onion rings can be prepared ahead of time but are best cooked within a day of being assembled as the acidity from the pineapple will start to affect the texture of the bacon.
Any leftover cooked onion rings can be served cold or reheated in an oven set to 350°f/175°c & need to be piping hot. Make sure to store leftovers in the fridge & they're best eaten within 3 days of being made.
6. Cooking In An Oven - To cook these onions in an oven instead of on a barbecue, cook them on a wire rack set on a baking/roasting tray. Cook at the same temperature as on a barbecue for the same amount of time.