Bacon Wrapped Dates & Pineapple

Bacon, dates and pineapple come together in a quick, sweet 3-ingredient appetizer that’s hard to stop at only one. 

Bacon Wrapped Dates & Pineapple - Bacon, dates and pineapple come together in a quick, sweet 3-ingredient appetizer that's hard to stop at only one. 

A friend brought this appetizer over one night, and it has become one of my husband’s favorites (Thanks S!). I have never had dates, but this yummy bite tastes like candy – sweet and soft. And although it is best served hot, this little bite takes only a few minutes to assemble, making it easy for entertaining. We especially like to make these for game day – the guys just go crazy over them.

Note on preparation: Learn from my mistakes – Do NOT cook these on foil on a baking sheet, but on a boiler pan. I tried using foil once in the past – they didn’t get crispy and the foil ended up tearing, leaving a juicy mess in the oven – and yes, it burned and we got to listen to the smoke alarm 4 times before getting to savor these sweet treats.

 

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Bacon Wrapped Dates & Pineapple

Bacon Wrapped Dates & Pineapple

Bacon, dates and pineapple come together in a quick, sweet 3-ingredient appetizer that’s hard to stop at only one.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Liz

Ingredients

  • 1 lb. bacon cut in half
  • 1 can pitted dates in the dried fruit aisle
  • 1 large can pineapple chunks
  • toothpicks optional

Instructions

  1. Preheat oven to 425F. Line bottom tray of a broiler pan with foil (to make clean up easier). Add top and set aside.
  2. Lay out pieces of bacon on a cutting board or clean counter. In the center of each slice, place one date and one piece of pineapple. Wrap, securing with a toothpick if needed. Place seam-side down on a broiler pan.
  3. Bake 10-15 minutes, until bacon is crispy.
  4. Serve hot!
Bacon Wrapped Dates & Pineapple on Books n' Cooks - Bacon, dates and pineapple come together in a quick, sweet 3-ingredient appetizer that's hard to stop at only one. 

Spicy Grilled Shrimp

This is a favorite appetizer of ours – we serve this both hot and at room temperature (grill and keep warm in the oven, if you prefer). I haven’t tried it, but I bet this would be fantastic in a taco, topped with a light, fresh salsa.

Spicy Grilled Shrimp

Source: Emeril Lagasse’s Spicy Barbecued Shrimp Skewers

Ingredients:

  • 1/4 c. vegetable or olive oil
  • 1 Tbs. minced garlic
  • 1 Tbs. fresh thyme
  • 1 jalapeno, seeded and minced (less to cut the heat)
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. light brown sugar or honey (I’ve made it with both)
  • 1 tsp. ground cumin
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. red pepper flakes
  • 1 lime, juiced
  • 2 lbs. large shrimp, peeled and deveined

Directions:

If using bamboo skewers during grilling, soak skewers for 30 minutes, prior to threading the shrimp. You may also skip the skewers and place the shrimp directly on the grill.

In a large ziplock bag, combine all ingredients except for the shrimp. Once thoroughly mixed together, add shrimp and toss to coat. Preheat grill, if serving immediately. Otherwise, refrigerate marinating shrimp until ready to grill.

Grill shrimp / shrimp skewers until pink and lightly charred on both sides, about 3 minutes per side.

Serve hot or at room temperature.

Bacon, Leek & Cheddar Mini Quiches

These quiche are billed as appetizers but are also perfect for breakfasts. They can be made ahead of time and heat up prior to serving, or may be served at room temperature. They can also be assembled and frozen, and baked right before serving.

 

Bacon, Leek & Cheddar Mini Quiches
Source: Fine Cooking (issue no. 82)
Ingredients:
3/4 lb. bacon, cut into medium dice
3 c. diced leeks  (3 leeks, white and light green parts only)
1-1/4 c. half-and-half
1 c. grated extra-sharp Cheddar (4 oz.)
2 large eggs
2 large egg yolks
2 Tbs. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
Cooking spray
1  (1 lb.) pkg frozen puff pastry sheets, thawed according to package directions (FC actually calls for two packages, but I use 1 package, reusing the scraps)
Flour as needed for rolling out the dough
  1. Brown bacon until crispy, 6-8 minutes. Remove bacon from skillet and put on a plate lined with a paper towel.  Pour off all but a tablespoon of bacon fat and return skillet to stove. Cook leeks until soft.
  2. While leeks cool, mix half-and-half, cheese, eggs & egg yolks, and spices. When slightly cooled, add leeks and bacon and combine.
  3. Lightly spray mini-muffin tins… you’ll need 4 12-muffin tins. If you’re short, don’t worry, make half, refrigerate the rest of the dough and filling, bake or freeze a batch, and then finish the rest.
  4. On a floured surface, roll out one sheet of puff pastry at a time. Per FC, you should get a 10×18 rectangle. I didn’t measure, just thinned the dough out a bit. Use a cookie cutter (or juice glass) to cut out 3-inch circles. Place dough circles  into the muffin tins. Fill each cup with 1 Tbs. of filling, to the top of the dough.  Repeat until done with filling & dough.
  5. To Freeze: If you’re going to freeze the quiches, now’s the point to do so. Place the muffin tins in the freezer for 30-45 minutes, or until frozen. Pop out of muffin tins (I had to use a butter knife to pry them out) and place into a sealable bag or tupperware. (FC says these will keep frozen for up to a month.)
  6. To Bake: Bake at 400°F, with quiches at top and bottom thirds of the oven. Bake about 20 minutes (switching tins halfway through if using two oven racks) or until filling is puffed up and crust is browned.
  7. If using frozen quiches, return to muffin tins to cook. Cooking time will be 30-35 minutes.

Dec. 2010 Editorial Note: Added photos since original post did not have any.