Bacon Wrapped Pineapple Bites
Sweet, tangy, and savory bites that bring the heart of Italian antipasti to your table, inspired by family traditions and packed with flavor.
Equipment
- Baking Sheet
- Parchment Paper
- Toothpicks
- Saucepan
Ingredients
For the Bites
- 1 fresh pineapple cut into 1-inch cubes (about 24 pieces)
- 12 slices pancetta cut in half lengthwise
- 2 tbsp extra virgin olive oil preferably from Liguria
- 2 sprigs fresh rosemary leaves removed and finely chopped
- freshly cracked black pepper to taste
For the Balsamic Glaze
- 1 cup balsamic vinegar preferably from Modena
- 3 tbsp honey
- 1 clove garlic lightly crushed
Optional Add-ons
- 1/4 cup toasted pine nuts for garnish
- fresh basil leaves torn for serving
- red pepper flakes for a touch of heat
- 8 oz fresh mozzarella pearls for serving alongside
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat pineapple cubes dry with paper towels. Mix olive oil, chopped rosemary, and black pepper. Toss pineapple cubes in this mixture and let marinate for 10 minutes.
- Unroll pancetta slices, place a marinated pineapple cube on one end, and roll to wrap. Secure with a toothpick.
- Arrange wrapped bites on baking sheet with space in between. Bake for 15–18 minutes until pancetta is crispy.
- While baking, combine balsamic vinegar, honey, and garlic in a saucepan. Simmer and reduce for 15 minutes until thick but pourable. Remove garlic before serving.
- Transfer hot bites to serving platter, drizzle with glaze, and garnish with optional toppings like pine nuts and basil.
Notes
These bites can be assembled in advance and baked later. For a fuller dish, alternate pineapple with chicken or polenta on skewers. They pair well with Prosecco or Pinot Grigio.