So, yesterday was NYE, how was it? Are you peering at this screen a little bleary eyed after 1 too many glasses of champagne?
You’re allowed. I am not, only for the reason that the hubs had to work a graveyard, and we don’t know anyone in Florida yet. So I sat at home alone. Half alone, I had my puppy. She is 3 lbs so she only counts for half and even that is pushing it.
I know you’ve already partied it up and eaten everything with your hands last night, but the week of appies must go on. It just gives you a really great excuse to throw a belated NYE party. Yesss.
I just couldn’t give you guys a week of appies without throwing in a classic.
Just kidding. Classic is over-rated.
The only thing that is really “classic” about these is the fact that I wrapped them in bacon as an ode to my beloved bacon wrapped water chestnuts. Plus, I just really like wrapping things in bacon. It’s one of those things that if you think your recipe may not taste good, throw some salty goodness around that thang and, poof, face plant-able food in an instant.
I wonder if I could disguise some vegetables this way so that Mr.FFF would eat them…..ideas, you guys, ideas.
There is actually not a vegetable in sight here though, so let’s move along.
Aside from being an ode to bacon wrapped water chestnuts, we are also venturing off into the land of sweet and sour pork. You guys have eaten this right? Don’t you just want to go for a swim in that sweet, sticky sauce loaded with pineapple-chunks-a-million? Maybe that’s just me.
I see how you’re looking at me. Yes, that does have pork and this is turkey, how-ev-er it still has the word “bacon” in the name, and bacon comes from pork. You see how I am justifying this swap? Good.
It’s also much healthier than Panda Express.
Side note: I just went there for the first time in ever. Hello-I-want-to-eat-there-every-day-for-all-the-evers-in-my-life. I know you’re judging the fact that I am in love with mall Chinese food. I’m over it. That stuff be goooood.
So, let’s break down what we have so far:
1) Salty turkey bacon
2) Sweet pineapple.
What’s missing? Sour. Enter: sweet and sour sauce. To be honest with you guys, I usually put this sauce over meatballs and I <3 it. You know what? I <3 it even more poured over top of pineapple and bacon. It’s thick and sticky and run-down-your-face delicious. The tell-tale sign of a good sauce for me is when Mr. FFF has to wipe my face down like I’m 5 years old. No face-wipeage = no Bueno in my books.
Bacon. Pineapple. Sauce. Face. Now.
- For the sauce:
- 2 Tbsps Brown sugar
- ¼ Cup Reduced-sugar Ketchup
- ¼ Cup Chili sauce
- ¼ Cup Water
- ¼ Cup Sugar free grape jelly
- 2 Tbsps Apple cider vinegar
- ½ Tbsp Worcestershire sauce
- 1 Tbsp Fresh garlic, minced
- For the pineapple:
- 5 strips of turkey bacon
- ½ of a 20 oz tin of pineapple chunks, drained (about 30 chunks)
- Preheat your oven to 350 degrees. Line a small baking tray with parchment paper.
- In a medium sauce pan on high heat, combine all the sauce ingredients.
- Bring the sauce to a boil, stiring constantly.
- Once the sauce begins to boil, turn the heat down to medium and let the sauce simmer until it begins to thicken, about 5-10 minutes.
- While the sauce simmers, slice each piece of bacon in half and then each half into 3. This would make each strip of bacon equal 6 strips.
- Dry the pineapple chunks between two pieces of paper towel and wrap each with one bacon strip, securing with a toothpick.
- Spread the pineapple chunks out onto the prepared baking tray, and pour the sauce evenly over top.
- Bake for 25-30 minutes until the sauce is sticky and thick and the bacon is fully cooked.