If you’re looking for a delicious appetizer to serve at dinner parties? Then, you’ll love these bacon-wrapped dates. This easy recipe is the perfect combination of spicy and sweet that will impress guests.
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Sweet dates wrapped in bacon slices
This simple recipe is a slight variation on classic bacon-wrapped dates. The ancho-candied bacon is wrapped around pitted dates and grilled.
When the heat hits the dates, they melt and caramelize and have a crunchy, creamy texture like crème brûlée. For brightness and color, the appetizers are finished off with lemon thyme vinaigrette.
You can skewer these bad boys in advance and throw them on the grill when you’re ready to entertain. They’re best eaten right away.
The crispy bacon combined with the sweet pineapple, brown sugar, shallot and ancho chili powder is one of my favorite delicious combinations. After trying these delicious dates, they’ll soon become your go-to appetizer for any dinner party.
Bacon-wrapped dates with lemon thyme vinaigrette
Ingredients
- 15 slices bacon
- 8 oz can crushed pineapple
- 3/4 cup brown sugar
- 1 tbsp shallot, grated
- 1 tbsp ancho chile powder
- 8 ozs whole pitted dates
Lemon Thyme Vinaigrette
- 2 tbsp lemon juice
- 2 tsp fresh thyme
- 1/2 tsp kosher salt
- 1 tbsp olive oil
Instructions
- Cook: Cook the bacon in a large skillet over low heat for 10 minutes, flipping half way through. It should still be soft and pliable, not crispy. Drain on a paper towel. Cut each slice in half.
- Combine: Drain the juice from the can of crushed pineapple. In a large bowl, combine the pineapple, brown sugar, shallot and ancho chile powder. Add the bacon to the bowl and toss with your hands to coat each strip.
- Preheat: Preheat the grill to high.
- Thread: Using long metal skewers, thread one end of a piece of bacon on the skewer. Add a whole pitted date lengthwise. Wrapping the bacon slice half way around the date, thread the skewer through the middle of the bacon. Add another date. Wrap the bacon around the second date in the opposite direction, and thread the end of the bacon onto the skewer. The bacon should be shaped like an S. Push the bacon to the handle of the skewer and continue with more bacon and dates until your skewers are full.
- Grill: Turn half of the grill burners to low, and place the skewers on the grill over the low heat. Close the lid and grill for 3 minutes. Flip and grill covered for 3-4 more minutes. Remove to a plate or pan and let cool slightly.
- Remove: Gently remove the S-shaped strips from the metal skewers and thread each appetizer onto single wooden skewer for pretty presentation. Assemble on a platter.
- Whisk: In a small bowl, whisk together the lemon juice, thyme, salt and olive oil. Drizzle over the skewers to add a bright finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for bacon wrapped dates
- Bacon: I recommend using thin bacon instead of thick-cut bacon for this recipe, as it cooks quicker. These are precooked slightly then wrapped around the dates for a salty, crunchy taste.
- Crushed Pineapple: Found in the canned fruit section. Its tangy sweetness and juicy bits add delicious contrast and brightness to the sauce.
- Brown sugar: Found in the baking aisle. Its rich sweetness balances the savory bacon and adds a delightful caramelized layer. You can use light or dark brown sugar.
- Shallot: Found near the onions in the produce section. Adds a slight sweetness and depth to the recipe.
- Ancho Chile powder: This earthy, smoky spice packs a punch of warmth and depth to the sauce. Look for it in the spice section.
- Whole pre-pitted dates: Look for these in the snack or dried fruit section. They’re the sweet and chewy base for our savory bites. Make sure you get the ones without pits.
- Lemon juice: Grab a fresh lemon from the produce section. Adds a touch of acidity and brightens the flavors.
- Fresh thyme: These aromatic sprigs are usually bundled up near the herbs. Their citrusy fragrance adds a touch of freshness to the sauce.
- Kosher salt
- Olive oil: Used for drizzling over the bacon-wrapped dates.
Substitutions: If you can’t find ancho chile powder, feel free to use a pinch of cayenne pepper or red pepper flakes for a little heat.
See the full recipe card for servings and a full list of ingredients.
How to make bacon-wrapped dates
- Cook: Cook the salty bacon in a large skillet over low heat for 10 minutes, flipping halfway through. It should still be soft and pliable, not crispy. Drain on a paper towel. Cut each strip of bacon in half.
- Combine: Drain the juice from the can of crushed pineapple. In a large bowl, combine the pineapple, brown sugar, shallot and ancho chile powder. Add the bacon to the bowl and toss with your hands to coat each strip.
- Preheat: Preheat the grill to high heat.
- Thread: Using long metal skewers, thread one end of a half slice of bacon on the skewer. Add a whole date lengthwise. Wrapping the piece of bacon halfway around the date, thread the skewer through the middle of the bacon. Add another date. Wrap the bacon around the second date in the opposite direction and thread the end of the bacon onto the skewer. The bacon should be shaped like an S. Push the bacon to the handle of the skewer and continue with more bacon and dates until your skewers are full.
- Grill: Turn half of the grill burners to low and place the skewers on the grill over the low heat. Close the lid and grill for 3 minutes. Flip and grill covered for 3-4 more minutes. Remove to a plate or pan and let cool slightly.
- Remove: Gently remove the S-shaped bacon strips from the metal skewers and thread each appetizer onto a single wooden skewer or fancy toothpick for a pretty presentation. Assemble on a platter.
- Whisk: In a small bowl, whisk together the lemon juice, thyme, salt and olive oil. Drizzle over the skewers to add a bright finish.
How to serve bacon-wrapped dates
Serve up this perfect appetizer along with other easy appetizers like Cheese Lollipops and Buffalo Pig Wings.
Storage
Store leftover dates in an airtight container in the refrigerator for 2-3 days.
Frequently Asked Questions
You can thread the skewers a day ahead, but it’s best if you serve them straight off the grill.
Yes. Grab a wire rack, place it on a baking tray, and place the skewers on it. Bake at 400F degrees for about 10 minutes or until the bacon is crispy.
Oh, wow! Silly judges… those sound amazing! And perfect timing since I’m doing a bacon week over in my corner of the blogosphere. 🙂