Living a tasteful life

Wednesday, May 27, 2015

Pineapple, Bacon & Cheese Bites

I mentioned in yesterday's post that I would share the pineapple, bacon and cheese recipe that I made as an appetizer for our Memorial Day BBQ at the office last week. To some this may sound like a strange combination, but something about it just works.
My grandmother use to make this savory mixture quite frequently for my grandfather as a sandwich spread. Her recipe was far more than just slapping a mixture between to slices of white bread. She would fry the bacon to crispy perfection, grate sharp cheddar cheese and occasionally break out some fresh pineapple. 
The best thing about this recipe is that it's so versatile. Although my grandmother only used it for sandwiches, it also makes a great burger topping, a nice dip for pita chips, or in this case, a filling for fillo shells. The fillo shells seem to be the best choice when serving this savory mixture as an appetizer to feed a crowd.

I'm not going to lie, I took a few short cuts when I made this due to time constraints. However, if you do have time, I  recommend doing it my grandmother's way.

“Pineapple, Bacon & Cheese Bites”
1 16oz can of crushed pineapple (drained well)
8oz of shredded sharp cheddar cheese
4oz of bacon, fried and crumbled
4oz of mayonnaise
3 packages of frozen mini fillo shells (45 shells total)
1.   First drain the crushed pineapple in a strainer.
2.   While the pineapple is draining, fry half of a package of bacon, or enough to make 4 ounces once crumbled. (You can also use the real bacon bits that are already cooked if you so choose.) After the bacon has cooked to a crisp, let cool and then crumble into pieces.  
3.  After the pineapple has drained for a few minutes, squeeze the pieces together in your hands to ensure most of the juice has been released.
4.   Place the drained pineapple into a mixing bowl.
5.   Add the shredded cheese, crumbled bacon and mayo. Mix well.
6.   Warm the fillo shells in an oven according to package directions. I warmed mine for 5  minutes.
7.    Remove the shells from the oven and let cool.
8.    Fill each shell with a scoop of the pineapple mixture just before serving.
9.    Tips: I made the mixture the night before and refrigerated.  I recommend removing it from the fridge about 30 minutes before and filling the shells just before serving.



  1. I can't wait to try these! I make an app with phyllo shells stuffed with pimento cheese and red pepper jelly and it's SO good!
    Ally - Life as I know it

    1. Yum, pimento cheese and red pepper jelly sound like a great combo to me!


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