30 min serves 2-4

Teriyaki Pineapple Beef Lollipops

With layers of pineapple, ground beef and bacon, you'll want to skip the licking and bite right in to these lollipops.
Gluten-Free Keto Paleo Whole30

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 5 min. DIFFICULTY Medium


  • 1 lb. Pre Ground beef
  • 1 cup pineapple (diced)
  • pineapple wedges for garnish
  • 4-6 slices bacon
  • 1 tsp. pink Himalayan salt
  • 2 tbsp. Coconut Aminos or soy sauce
  • 1 tbsp. molasses
  • 1 tbsp. ground ginger
  • pinch of 5 spice powder
  • 1 egg white
  • 1 tbsp. cassava flour
  • cooking spray
      1. Halve pineapple and remove the peel from one side. Dice pineapple.
      2. In a large bowl, mix ground beef, salt, Coconut Aminos, molasses, and seasonings. Mix well.
      3. Add egg and flour and mix well. Shape 4-6 balls.
      4. For each ball of beef, use your thumb to make a well, and spoon pineapple inside. Pinch ground beef closed, enclosing the pineapple into the center.
      5. Flatten each ball of meat slightly to form a thick disc.
      6. Wrap one slice of bacon tightly around the circumference of the disc. Pierce with a skewer on the seam of bacon and slide to the end. Repeat steps with each disc of beef.
      7. Turn grill to high (425F). Spray beef lollipops with avocado oil. Place on grill, oiled side down. Cook for 4 minutes.
      8. Spray lollipops again, running spatula under meet, then flip over.
      9. Cook another 4-5 minutes until bacon is crisp and beef is done.
      10. Garnish skewers with fruit to hold meat pops in place at top of the skewer.


          Teriyaki Pineapple Beef Lollipops

          Amount per 291g

          • 497kcal

          • 26g

          • 34g

          • 24g