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There is something wild and irresistible about sweet tropical pineapple wrapped in smoky bacon and kissed with a buttery maple bourbon glaze. These spears have everything you want for a crowd-pleasing appetizer or a bold brunch plate. Between the candied bacon edges and the lush fruit, I make these on every special summer weekend and they always disappear first on the table.
From the very first time I brought out a pan of these maple bourbon glazed spears, my friends were completely hooked. Whether it is for a family cookout or just a treat-yourself afternoon, these always feel festive.
Ingredients
- Fresh pineapple spears: fresh pineapple should be ripe and fragrant with bright yellow flesh for the best flavor
- Deli ham slices: opt for a good quality ham with a little moisture and rich pink color for easy rolling
- Regular cut bacon: bacon should feel pliable but not too thin so it wraps snugly and crisps up beautifully
- Brown sugar: packed light or dark brown sugar works and gives a toffee like sweetness
- Smoked paprika: search for the deep red Spanish variety for real smoky undertones
- Wooden toothpicks: soak them to prevent burning while baking and keep the spears intact
- Butter: unsalted and high quality for that rich melting base in the glaze
- Real maple syrup: pure maple syrup makes all the difference
- Chupacabra Ribnoxious Seasoning or your favorite barbecue seasoning: blend with a little heat and herb
- Good bourbon: use something that is smooth drinking so you actually enjoy what goes into the glaze
Instructions
- Prep the Oven and Pan:
- Preheat your smoker or oven to 375 degrees Fahrenheit. Line a quarter sheet pan with foil for easy cleanup and place a cooling rack on top. This setup lets the bacon crisp up underneath without sticking.
- Mix Brown Sugar and Paprika:
- In a bowl combine the brown sugar and smoked paprika until evenly incorporated. Set aside. This blend is the backbone of that sweet smoky crust.
- Assemble and Wrap the Spears:
- Lay out a slice of ham and sprinkle with a generous dusting of the brown sugar mixture. Place a pineapple spear on the lower edge of the ham and roll it up tightly like a little burrito. Wrap a strip of bacon around the bundle, securing both ends with toothpicks and keeping the bacon slightly loose so it does not tear as it cooks. Continue wrapping until all spears are assembled and spaced on the rack.
- Top and Bake:
- Sprinkle any remaining brown sugar mixture across the tops of the spears. Place the whole tray in your preheated oven or pizza oven and bake for 25 minutes.
- Prepare the Maple Bourbon Butter Glaze:
- Melt the butter in a saucepan over medium heat. Add maple syrup brown sugar Ribnoxious seasoning and bourbon. Whisk to blend and simmer on low for about 10 minutes until slightly thickened. Set aside but keep warm.
- Glaze and Finish Baking:
- After the first bake remove the pan and use tongs to gently flip each spear. Return to the oven and bake another 8 to 10 minutes so the other side browns. Remove again and brush generously with the glaze. Return to the oven for another 5 minutes.
- Final Caramelization:
- Flip each spear once more. Baste again and finish baking 5 to 7 minutes until deeply golden and sticky. The bacon should be crisped to perfection.
- Serve:
- Allow the spears to cool briefly. Gently remove toothpicks and arrange on a platter. These are best enjoyed warm with plenty of napkins.
My favorite moments are always when someone new tries these for the first time and their eyes light up at the sticky smoky sweet combo. Pineapple is one of those fruits that always reminds me of holidays spent at my grandmother’s house. Wrapping it in bacon with this over the top glaze feels like the ultimate splurge.
Storage Tips
For any leftovers cool to room temperature and then store in an airtight container in the refrigerator. They will keep for up to three days and reheat well in a preheated oven or toaster oven. Avoid microwaving as it will make the bacon less crisp.
Ingredient Substitutions
Deli turkey or thin sliced prosciutto can swap in for ham if you prefer. Thick cut bacon can be used but may require a little extra baking time for crispness. If you want to skip the bourbon replace it with apple juice to keep the glaze sweet and sticky.
Serving Suggestions
These spears make a knockout first course for a barbecue or holiday brunch. Pair them with a bowl of spicy mustard or cool herbed yogurt sauce for dipping. You can also tuck them into warm slider buns for an unforgettable little sandwich.
Cultural and Seasonal Touches
The combination hints at Southern bourbon glaze traditions and tropical flavors. Perfect for grilling outdoors in the summer or bringing a touch of sunshine to winter gatherings. Lighten up the glaze and try with a touch of fresh lime zest in the summer.
Make extra, because even skeptical eaters will be converted when you bring a platter of these out. You will not have leftovers for long!
Common Recipe Questions
- → How do I prevent bacon from tearing while wrapping the pineapple?
Wrap the bacon loosely around the pineapple to avoid tearing as it cooks and shrinks during baking.
- → Can I make these spears ahead of time?
Yes, you can assemble the spears in advance and refrigerate them until ready to bake and glaze.
- → Is it possible to use canned pineapple?
Fresh pineapple is recommended for texture and flavor, but well-drained canned spears can work in a pinch.
- → What alternative can I use for bourbon in the glaze?
For a non-alcoholic option, substitute apple juice or leave out the bourbon for a still flavorful glaze.
- → How should leftovers be stored?
Store cooled spears in an airtight container in the refrigerator. Reheat in the oven for best texture.