Tropical Bacon, Cheese & Pineapple Popcorn
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3 rashers of middle bacon
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3 rings of dried pineapple, chopped into small pieces
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1/2 cup shredded coconut
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100g/3.5 ozs. shredded cheese
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1/4 cup popcorn kernals
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4 tablespoons furikake seasoning (see buyer's tip)
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cayenne pepper to taste
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You will also need a paper bag to pop the popcorn
Buyer's tip: you can buy furikake seasoning in most Asian grocery stores in the Japanese aisle. It is a seasoning that is usually added to rice and comes in a packet form. If you're having trouble finding it, do check the back of any packets as I almost missed it in the store as the writing was all in Japanese.
Step 1 - Heat a frypan on medium to high heat. While it is heating, chop up the bacon into small pieces and remove the rind and fat. Fry the bacon until cooked and crispy and then add the dried pineapple pieces and cook for another two minutes. Place the bacon and pineapple into a large bowl, about six to eight cup capacity. Add the coconut and keep warm.
Step 2 - Place the popcorn in the paper bag and seal by folding over the top two or three times. Microwave on full power for 90 seconds to 2 minutes. Take care opening the bag, it's not really that hot but just in case there's an extra kernel popping.
Step 3 - Add the popcorn to the bacon mixture and toss with the cheese, furikake seasoning and cayenne pepper. If you want the cheese melty, just pop it in a 180C/350F oven for about 5 minutes or so until the cheese melts.