Recipe: Pineapple Pig Bombs

First dinner made at home in quite a while

Our kitchen wasn’t quite finished yet, but the grill worked, and Michael was about to leave for a month in Alaska. Darn it if he didn’t have $40 worth of pancetta in his fridge that needed to be eaten up before he left town! Thus, he let us in on the divine mystery that is the Pineapple Pig Bomb.

(also pictured: ginger beer, kalamata olives, grilled peaches on beet greens, grilled beets, peppers and asparagus)

Pineapple Pig Bombs


  • 1 package of pancetta
  • 1 fresh ripe pineapple
  • 1 charcoal grill
  • 1 bag of hardwood lump charcoal
  • kabob skewers and toothpicks

Serves three.

  1. Buy pancetta.
  2. Buy pineapple. (fresh)
  3. Cut pineapple into large chunks.
  4. Wrap pancetta around pineapple, securing with shish-kebob skewers and wooden toothpicks.
  5. Grill until pineapple is hot and pancetta is crispy.
  6. Serve immediately.
  7. Remove toothpicks and skewers. Put entire chunk of pineapple with pancetta in mouth and savor the flavors.
  8. Start moaning in ecstasy and have another. 🙂

Comments are closed.