I love sweet and salty flavours together, and pineapple with bacon is my all-time favourite combination.
Recipes and styling Caralee Caldwell. Photography Jo Anderson
1 pineapple (we used a Dole NZ pineapple)
10 lengths streaky bacon
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves
3 tbsp olive oil
1 tbsp balsamic vinegar
Preheat the oven to 180°C and line a large baking tray with baking paper. Cut the skin away from the pineapple and cut in half lengthwise. Cut the core out and slice the pineapple into 25mm slices. Cut each slice in half. Slice the bacon streaks lengthwise to create 20 pieces of bacon. Then cut the bacon in half.
Wrap the bacon around the pineapple and place on the tray with the loose end of the bacon underneath. Sprinkle with rosemary and thyme and bake for 20 minutes or until the pineapple is caramelised. Remove and place on a serving dish. Mix the olive oil and balsamic together, and drizzle over the bites. Serve warm.