Ingredients
For The Sauce:
- 3/4 cup 100% grape juice (not from concentrate)
- 1/2 cup canned tomato sauce
- 1/4 cup dates very lightly packed, 42 grams)
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon tomato paste
- 1/2 teaspoon dry mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon pepper
- 1 pinch ground allspice
For The Bites:
- 1 20-ounce can pineapple chunks drained, about 48 chunks
- 24 strips Whole30-compliant bacon (naturally-cured, no added sugar)
Instructions
- Preheat your oven to 400℉. Line a cookie sheet with foil and place a cooling rack on top of it.
- Stir together all sauce ingredients in a medium pot and bring to a boil on high heat. Once boiling, cook for 1½ minutes, stirring frequently.
- Once the sauce has boiled for 1½ minutes, turn the heat down to medium and simmer until the sauce begins to thicken and reduce, about 9-10 minutes, stirring frequently.
- Once reduced, pour the sauce into a high-powered blender or small food processor, and blend until smooth. Transfer to a measuring cup. You should have about 6 ounces.
- Pour the drained pineapple onto a layer of paper towels. Use another paper towel to gently press out excess moisture.
- Cut all the bacon slices in half. This should yield 48 short pieces of bacon. Wrap one short piece of bacon around each pineapple chunk. Place the wrapped pineapple onto the cooling rack, seam side down. You'll need to pack them together tightly to fit them all. If the bacon keeps unraveling, feel free to secure with a toothpick.
- Bake at 400℉ until the bacon is nice and crispy and golden brown, about 37-40 minutes. Remove from the oven and reduce the heat to 375℉.
- Pour all the sauce over top of the bites. This should result in a thick layer of sauce. Rub the sauce on with your fingers to make sure the bites are coated evenly.
- Bake at 375℉ until the sauce is thick, but still a little bit "goopy," about 15 minutes. Remove from the oven.
- Stick a toothpick in each bite to serve.