Description
My love for bacon wrapping has migrated to the pizza and the barbecue pit. Replace the Canadian bacon with regular bacon, keep the mozzarella cheese, and omit the crust. Voila! Bacon-wrapped Pineapple Mozzarella Rings!
Ingredients
- 8 slices Canned Sliced Pineapple Rings, Drained
- 2 whole Large Sweet Yellow Onion, Cut Into 1/2 Inch Rings
- 8 sticks Mozzarella String Cheese Sticks
- 16 slices Bacon, Or More As Needed
- ¼ teaspoons Your Favorite BBQ Meat Rub
Preparation
Set your pineapple rings on your work surface. Match the onion rings to the size of the pineapple slices—choose rings that have more of a rounded cup/bowl shape to help hold the string cheese in place. Tear the mozzarella sting cheese in half. Place one half of the mozzarella in the onion ring and cut the other half to fill in the remaining gap. Place the cut piece filling in the gap. See related blog link for step-by-step photos.
Stack each mozzarella lined onion ring on a slice of the pineapple and start wrapping with bacon slices. Use two to three slices of bacon per ring. Just take it slow and keep it all in place and it will eventually wrap—sometimes it takes some repositioning or re-stuffing of string cheese into the ring. Once they are all wrapped, sprinkle on some meat rub to your liking.
Start up the Weber kettle (or your grill of choice) and cook over indirect heat at 400 F for 30 minutes. Optionally glaze with your favorite grilling or BBQ sauce. Remove them to a plate when done.
Let them cool down for a few minutes before serving. Serve with your favorite dipping sauce, such as marinara. Enjoy!
