Bacon-wrapped Green Beans and Pineapples

My nephews and nieces love my bacon-wrapped asparagus recipe (let's feature that the next time I make it). I have this feeling that bacon can make any vegetable (or fruit) more appealing and more tolerable for kids to eat (given that they're the picky ones). I myself love bacon - and well, when I heard from a friend about Bacon Ice Cream, I was like, "huuuuwaaaat?!" with sparkling eyes.

I have decided to change my usual asparagus+bacon combo and used green beans for the crunch factor. The pineapples were just an afterthought since I just felt what I prepared wasn't enough for everyone. It's such a simple recipe yet very satsifying.

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Bacon-wrapped Green Beans and Pineapples

Ingredients: (approximated quantities as I just opened a whole pack of bacon, and took it from there)
Bacon strips, cut into half
about 1/4kg of green beans, washed, edges taken off and cut into half
a can of pineapple tidbits, syrup drained
salt and ground black pepper
olive oil
1/4cup brown sugar

How I did it:
I first blanched the green beans, cooking it over salted boiling water briefly (say 3 minutes) then plunged it over iced water.
I then wrapped 2-3 pieces of green beans with half of a bacon strip. I did the same with the rest.
(You may secure the wrap with a toothpick or just leave it like that.)
I placed the wraps over a microwave oven safe plate and drizzled it with olive oil, salt and pepper.
Cook on medium to high on the microwave for about 7minutes.
If you're using an oven, you may cook it for 20minutes in 375degF temperature.

For the pineapples, I just drip-dried them then wrapped with the bacon strips. I then dunked the roll into the brown sugar then cooked it in the microwave for 7 minutes. If you opt to use the standard oven, bake it for at least 25 minutes in 375degF. Cook until brown and crispy.

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I blanched the green beans to maintain it's crispiness and the nutrients. Make sure the beans remain crunchy or it'll be soggy and a little unpleasant to eat.

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