Swineapple

1 large pineapple
500 g bacon, thick cut
250 g pork tenderloin
2 tbsp SIDS SMOKEY GARLIC SAUCE
2 tsp paprika
SIDS SALT & PEPPER to taste

Slice off the top of the pineapple about 2 cm below the leaves.
Using a sharp knife, cut out the core of the pineapple to 2 cm above the bottom. Use a melon baller to scrape out the flesh and reserve.
In a medium bowl, add SIDS SMOKEY GARLIC SAUCE, paprika and a tablespoon of juices from the reserved flesh.
Cut the pork into 2 x 8 cm strips and add to the SIDS SMOKEY GARLIC SAUCE mixture. Set aside.
Cut off the outer 6 mm of skin of the pineapple. Add the pork mixture into the pineapple cavity. Replace top of pineapple.
Place a piece of wax paper or foil on a work surface. Make a 5x5 bacon weave.
Pick up the bacon weave and wrap around the pineapple. Use two skewers to attach the bacon, pineapple top and pineapple body together.
Turn on your grill to low heat or your oven to 135°C. Add a 30 cm square piece of foil in the middle, and place the swineapple on top with the bacon side up.
Cook for 3-4 hours until bacon is getting crispy, basting occasionally with leftover pineapple juices. Serve and enjoy.