This post is sponsored by Del Monte. I received compensation for this post; however, all opinions here are my own.
Have you seen these tags on Del Monte Gold Extra Sweet pineapple? How fun is this “Gold for Gold” treasure hunt promo, where you can enter through Nov. 16 for your own chance to win a pound of 24 karat Gold! (Two runners-up will also win an ounce of 24K gold.)
I picked up my own pineapple at Jewel earlier this week (it was both fresh and juicy; look at those nice rings above), and you can find both whole and fresh cut Del Monte Gold Extra Sweet pineapple in the produce section of many local grocery stores. Check your own store for Del Monte displays — and possible fresh pineapple samples!
Fresh pineapple is a great way to enhance many holiday recipes, so Del Monte challenged me to come up with my own recipe using Del Monte Gold Extra Sweet Pineapple. Since holiday baking can be a challenge around food allergies, I thought it would be fun to get creative with fresh pineapple in a recipe that works well for either Thanksgiving morning or a holiday brunch — And these sweet & savory Pineapple Bacon Pancake Bites are both gluten and dairy free.
Let me know if you try these, and be sure to enter the Del Monte Gold Extra Sweet Pineapple Gold for Gold Treasure Hunt for your chance to win… real gold! 🙂 For more information about the Gold for Gold treasure hunt promotion, you can visit Del Monte’s site or follow them on Facebook or twitter.
Gluten Free Pineapple Bacon Pancake Bites
Ingredients
Topping
4 slices fresh Del Monte Gold Extra Sweet pineapple
Brown sugar
Gluten free bacon bits
Batter
1 cup brown rice flour
2 tsp gluten free baking powder
1/4 tsp salt
1/4 tsp cinnamon
3 Tbsp maple syrup
1 cup vanilla soy milk
1 egg
1 Tbsp vegetable or canola oil
1/2 tsp vanilla
1 slice fresh Del Monte Gold Extra Sweet pineapple, diced
2 Tbsp gluten free bacon bits
Cooking spray (to grease muffin tin)
Directions
First, make your topping: Generously sprinkle both sides of four fresh pineapple slices with brown sugar, then cook in a grill pan over medium heat for 10 minutes, flipping halfway through. These are a treat in and of themselves, so you might want to make a couple extra just for eating! Let cool, then dice.
Meanwhile, mix your batter: In large bowl, stir together rice flour, baking powder, salt, and cinnamon. Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended. Stir in one slice of fresh pineapple, diced, and 2 Tbsp bacon bits.
Spray a mini muffin pan with cooking spray, then fill your tins 3/4 of the way with pancake batter. Top each pancake bite with diced grilled pineapple and additional bacon bits.
Bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes clean. Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way.
Enjoy warm, drizzled with maple syrup. Makes 24 pancake bites.
Junior High Guy would eat these every day
I kid you not — he pronounced them the most delicious thing ever and inhaled about six in a row last night, then more for breakfast this morning. You get the sweetness of the pineapple contrasting with the savory salty bacon, both flavors enhanced and brought together by the maple syrup in the mix and on the bites. Plus, the grilled pineapple and bacon bits topping these pancake bites make for a pretty presentation for your holiday brunch!
Easy print version
Del Monte Gold for Gold Treasure Hunt -- And Pineapple Bacon Pancake Bites!
Ingredients
- Topping
- 4 slices fresh Del Monte Gold Extra Sweet pineapple
- Brown sugar
- Gluten free bacon bits
- Batter
- 1 cup brown rice flour
- 2 tsp gluten free baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3 Tbsp maple syrup
- 1 cup vanilla soy milk
- 1 egg
- 1 Tbsp vegetable or canola oil
- 1/2 tsp vanilla
- 1 slice fresh Del Monte Gold Extra Sweet pineapple diced
- 2 Tbsp gluten free bacon bits
- Cooking spray to grease muffin tin
Instructions
- First, make your topping: Generously sprinkle both sides of four fresh pineapple slices with brown sugar, then cook in a grill pan over medium heat for 10 minutes, flipping halfway through.
- Let cool, then dice.
- Meanwhile, mix your batter: In large bowl, stir together rice flour, baking powder, salt, and cinnamon.
- Add egg, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.
- Stir in one slice of fresh pineapple, diced, and 2 Tbsp bacon bits.
- Spray a mini muffin pan with cooking spray, then fill your tins 3/4 of the way with pancake batter.
- Top each pancake bite with diced grilled pineapple and additional bacon bits.
- Bake at 350 degrees for 15 minutes, or until butter knife inserted in the center comes clean.
- Let cool in pan for a couple of minutes, then remove to wire rack to cool the rest of the way.
- Enjoy warm, drizzled with maple syrup. Makes 24 pancake bites.
