Gluten Free Bacon-Wrapped Pineapple
Sweet, smoky, and just a little sticky, these broiled bites are the kind of appetizer that disappears from the platter before you even sit down. Juicy pineapple chunks get wrapped in thin-cut bacon and glazed with a tamari-based sauce spiked with brown sugar, smoked paprika, and a hint of cayenne — the result is a caramelized, crispy-edged bite that hits every note at once. The key swap that keeps this recipe wheat-free is tamari in place of regular soy sauce, which typically contains wheat as a filler ingredient, so you get all the savory depth without any compromise. Everything comes together under the broiler in under 20 minutes, making this a genuinely low-effort crowd-pleaser for parties, game days, or a weeknight snack that feels a little indulgent. The wire rack setup lets the bacon crisp on all sides rather than steaming in its own fat, which makes a real difference in texture. This recipe serves 6, so it scales beautifully for a spread — just keep an eye on the glaze in those final minutes, because the brown sugar can go from perfectly caramelized to scorched fast.
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Learn more →Ingredients
6 servings
- 1 fresh pineapple (about 3 lb), peeled, cored, and cut into 1-inch chunks
- 12 oz thin-cut bacon (about 12 slices), each slice cut in half crosswise
For the glaze
- 2 tbsp tamari
- 2 tbsp packed brown sugar
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Set a wire rack inside a rimmed baking sheet.
- 2
In a small bowl, whisk together the tamari, brown sugar, olive oil, smoked paprika, black pepper, and cayenne, if using, until the sugar dissolves.
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