Diced bacon provides the savory while chunks of fresh pineapple add the sweetness in this flavorful Sweet Potato Hash with Bacon and Pineapple.
This post was originally published June 11, 2018 and last updated May 17, 2020.
The year was 1962. The place: the Satellite Restaurant in Chatham, Ontario. Greek immigrant and pizza chef Sam Panopoulos has the genius idea to dump a can of pineapple on top of a pizza, creating the world’s first Hawaiian pizza and changing life as we know it from that day forward.
Okay, maybe Hawaiian pizza hasn’t had that much impact on society, but Sam was certainly on to something: pineapple makes everything better…even pizza (sorry Hawaiian haters).
This Bacon, Pineapple & Sweet Potato Hash is no exception. A little diced jalapeño adds a spicy kick to complete a flavor profile that will leave your taste buds begging for more. It’s a Paleo, Whole30, and gluten-free delight.
How to Make Sweet Potato Hash with Bacon and Pineapple
As per the start of any respectable recipe, begin by browning some chopped bacon in a large skillet. I’m a big fan of sugar-free Naked Bacon.
Once the bacon is crispy, transfer it to a paper towel-lined plate, reserving about 2 tablespoons of fat in the skillet.
Add about two pounds of cubed sweet potato to the skillet and toss to coat in the bacon fat. Cover the skillet and allow to potatoes to cook, undisturbed, for about 10 minutes.
Remove the lid and stir in some chopped red onion and jalapeño. Cook for 7-8 minutes until the onion is tender.
Finally, toss in some cubed pineapple, the reserved bacon, cilantro, salt, and cinnamon. Cook for another couple minutes until the pineapple is heated through and potatoes are completely tender.
Serve it up with a smile. Congratulations! You’re about to eat something very delicious.
For some other tasty hash recipes, check out this Spicy Bison Sweet Potato Skillet or Sweet and Spicy Autumn Hash.
Sweet Potato Hash with Bacon and Pineapple
Ingredients
- 6 ounces sugar-free bacon chopped
- 1.5 pounds sweet potatoes peeled and cubed
- 1 medium red onion diced
- 1 jalapeño pepper seeded and diced
- 2 cups fresh pineapple cubed
- 1/4 cup fresh cilantro chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- In a large skillet, cooked the bacon over medium heat, occasionally stirring. Once crisp, use a slotted spoon to transfer the bacon to a paper towel lined plate. Reserve 2 tablespoons of the fat in the skillet.
- Add the sweet potato to the skillet and stir to coat in the bacon fat. Cover, and allow the potatoes to cook undisturbed for about 10 minutes.
- Remove the lid and stir in the onion and jalapeño. Cook until the onion is tender, about 7-8 minutes.
- Add the pineapple, reserved bacon, cilantro to the skillet. Season with salt and cinnamon. Continue to cook for another 2-3 minutes, until the pineapple is heated through and the potatoes are completely tender.
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malcolm X
Friday 12th of March 2021
reminds of a certain pizza I know.