If you already follow a Paleo diet, you know that this dish is not only a classic combination, but also a crowd-favorite at parties. If you’ve never tried these before, watch out—they’re addictive! The salty and sweet combination really makes these a fantastic two-bite appetizer or dessert!
PREP TIME
20 minutes
COOKING TIME
20-30 minutes
YIELD
2 dozen pieces,
12 of each kind
12 dried medjool dates
2 dozen pecan halves
12 slices of bacon
1-2 cups fresh pineapple
(to yield 12 chunks, about 1 inch each)
SIDE NOTE
Be very careful when biting into these little treats—right out of the oven, they’ll be extremely hot in the center!
CHANGE IT UP
Use walnuts instead of pecans to stuff the dates.
Medjool dates are ideal for this recipe, but if you can only find deglet, they will work but may not be large enough for stuffing with a pecan!
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 425°F.
Slice the dates down the center lengthwise; remove and discard the pits. Place 2 pecan halves in the center of each date where the pit had been.
Slice the bacon in half so that you now have 2 pieces from each strip, each approximately 4 inches long. Wrap one piece of bacon around each pecan-stuffed date, and secure with a toothpick. Wrap the remaining bacon, 1 piece each, around the pineapple chunks, and secure with a toothpick.
Place the bacon-wrapped dates and bacon-wrapped pineapple onto a baking sheet, and bake for 20-30 minutes or until the bacon is done to your liking.
