A tropical twist on the classic brunch sandwich using fresh pineapple! If you would prefer to skip the bread, simply serve the bacon and pineapple wrapped in lettuce leaves. Or, for a snacky twist, see note below.
2 thin slices pineapple
2 bacon rashers
2 slices bread of your choice (we like sourdough)
1 tablespoon mayonnaise
2 cos lettuce leaves
Pepper to taste
Using a grill pan or bbq preheated to medium high, cook pineapple until lightly caramelised – about a minute on each side - and bacon until cooked to your liking.
Toast bread if you prefer, spread both sliced with mayonnaise. Top one slice with the lettuce, pineapple and bacon. Season with pepper. Top with the remaining bread slice and enjoy.
Snacky twist: chop up the cooked bacon and pineapple and serve in lettuce boats drizzled with mayo and sprinkled with coconut flakes.