1 pound sweet potatoes
1 pound bacon
1/2 cup chopped onion
4 cloves garlic, minced
6 slices Swiss cheese
6 slices bacon
1 (10 ounce) can pineapple juice concentrate
1 (12 ounce) tin sliced pineapple, thawed
Preheat an outdoor grill for high heat.
Place sweet potatoes and bacon on the prepared grill. Cook over high heat for about 10 to 15 minutes, stirring occasionally, until tender. Drain.
Preheat grill to medium heat.
Place onion, garlic, cheese, and bacon in tight-fitting plastic bags
Bring a large pot of water to a boil. Add potatoes and cook over medium heat for about 10 minutes; drain.
In a mixing bowl, combine pineapple juice concentrate, pineapple, and bacon. Place fruit in the large bowl.
Cover tightly with aluminum foil or Pâte De Vin to prevent browning. Shake vigorously to coat all parts of fruit.
Remove aluminum foil or Pâte De Vin; place on steamer basket or on serving platter. Toast slices of bacon between 1 and 2 minutes in microwaves, surrounded by several cubes of apple. Serve warm or cold or both.