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The Swineapple | The Most Showstopping Thing You'll Ever Put on a Grill




You know those meals that make people stop mid-bite and say, "Wait. What IS this?"


This is one of those meals.


The Swineapple is exactly what it sounds like: a whole pineapple wrapped in a full rack of ribs, slow-grilled until the pork is fall-off-the-bone tender and the pineapple is caramelized, juicy, and soaked in smoky goodness.


Sweet and savory don't just coexist here. They become something entirely new. It's way easier to make than it looks.







Why This Recipe Works So Well With Farm-Raised Pork


There's a reason we reach for our own pork ribs when we make this. Forested pork has a richness and depth to it that you just don't get from the grocery store.


The fat is different. Which means the flavor is different. Even the smell when it's cooking is different.


When you wrap quality ribs around a fresh pineapple and let them cook low and slow, the pineapple juice bastes the meat from the inside out.


The natural enzymes in the pineapple help tenderize the ribs while the smoky BBQ rub works its magic on the outside.


The result is something that tastes like it took all day. And it kind of did. But most of that time, you're just watching the grill do its thing.





What You'll Need






How to Make It



Step 1: Prep the ribs. Preheat your grill to medium heat. Remove the membrane from the back of the ribs for better tenderness.


Rub the Finger Lickin' Good BBQ Rub generously all over the ribs.




Step 2: Build your masterpiece. Stand the peeled pineapple upright on a pan lined with enough aluminum foil to wrap the whole thing.


Carefully wrap the ribs around the pineapple. Secure them with skewers placed about 1/4 of the way from the top, or tie them with kitchen twine.


Wrap everything snugly in the foil and pour the chicken broth over top.




Step 3: Grill it. Place the rib-wrapped pineapple on the grill, standing upright.


Grill for 1.5 to 2 hours, rotating it occasionally for even cooking and basting with BBQ sauce as the ribs cook.


You're looking for tender, caramelized ribs that pull away cleanly.




Step 4: Rest, slice, and serve. Remove from the grill and let it rest for a few minutes.


Pull out the skewers or twine, pop the pineapple top back on for photos (because you'll want photos of this), and slice straight through the ribs and pineapple together.


Serve with extra BBQ sauce on the side.





A Meal Worth Gathering Around


This is the kind of recipe that makes people lean in when they see it coming off the grill.


It's a conversation starter, a showstopper, and a genuinely delicious meal all at once.


But more than the wow factor, there's something satisfying about knowing exactly what went into it.


Ribs from animals raised on pasture in the North Carolina mountains. A rub made without junk fillers. Real food, cooked simply, with a little flair.


That's the kind of meal that feels good to put in front of the people you love.







Ready to Make This?


You can order your pork ribs, chicken broth and Finger Lickin' Good BBQ Rub directly from our online store and pick up at a location near you:


  • Mondays in Candler

  • Tuesdays and Saturdays on the farm in Nebo

  • Thursdays at Purple Buffalo Farm Stand

  • Monthly in Black Mountain

  • Saturdays during market season


Shop our online store here and have everything you need ready to go for your next cookout.





Edwards Family Farms NC | McDowell County's favorite pasture-raised meats. Serving western NC with the best pasture-raised meats straight from the farm. Local pick up only.

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