On Facebook, Josh Bush of LaPorte, Texas (because, of course, Texas) shared photos of a hollowed-out pineapple stuffed with two pounds of boneless country style ribs, wrapped in bacon.
It's really quite a meat feat, all of it cooked slow over mesquite.
The Internet has dubbed it the "swineapple" and several people have attempted to make their own version of it.
Here's a look at it before it was assembled:
Mmmm....delicious, delicious swineapple...It's kind of like the Aloha version of "Turducken" (a chicken stuffed into a duck stuffed into a turkey).
UPDATE: We received the recipe from the man who created it, Josh Bush:
Shave the pineapple but leave the top and bottom, lay on its side and about an inch in on both sides cut halfway down then with a long blade slice from point to point. Hollow out the desired amount of pineapple. Season your meat with any of your favorite seasonings. A more course rub is better. Put the cut piece back on. To look like a complete pineapple again. Light dust the pineapple with seasoning. Fully wrap it with thick cut bacon. Not just lay it on top. I set it on the smoker @ 240 and sprayed it with apple juice about every 20-30 minutes to keep the bacon moist and colorful. You can change the meat to boneless chicken thighs and get the same results. Alot of people have said the pineapple over tenderized the meat when they tried it. I did not personally have that issue but I would check internal temp about 2 hours into smoking. Once you hit 160 it is up to you of when to pull it.
Thanks, Elliotte! photos by Josh Bush