Easy Rumaki With Pineapple Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

Steps:

• In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
• Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
• Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.

Steps:

• Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
• Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
• Preheat your oven to broil and set for 350 degrees.
• After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
• Take a baking sheet and put the rumaki onto the baking sheet.
• Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
• After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
• Put the baking sheet in the oven again. Broil for another 6-8 minutes.
• Take the baking sheet out of the oven and let cool for a few minutes.
• Now get ready to serve the rumaki.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
• Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
• Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
• Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Steps:

• Take the pineapple chunks, wrap them in bacon, hold them together with toothpicks, and you're done with preparation.
• In and offset firebox smoker, they'll be done in around 2 hours at 250 degrees F. If you're doing them on a charcoal grill, they need to be watched and turned so nothing burns.
• A year or so ago I served these to a bunch of folks at a large gathering. I had underestimated the number of folks who would show up for supper. Even so, I figured one or two per person would be enough. I was wrong. They were all devoured, leaving none for Linda and I! And, I got requests to do it again next time.
• Fine results for such a simple thing.

Steps:

• Preheat broiler.
• Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
• Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.

Steps:

• Combine all marinade ingredients in a nonreactive bowl.
• Add pineapple and stir.
• Let marinate 1 hour.
• Drain marinade and strain into a saucepan.
• Bring to a boil over high heat.
• Cook until syrupy, about 5 minutes. Set aside.
• Wrap each pineapple piece with an herb sprig and a piece of bacon.
• Secure the bacon with a bamboo skewer or a wooden toothpick.
• Can be prepared several hours ahead up to this point.
• Set up grill for three-zone grilling and preheat (see intro for instructions).
• Brush and oil the grill grate.
• If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
• Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
• Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
• Move to medium or cool zone if the bacon fat causes flareups.
• Serve drizzled with any remaining glaze.
• If using toothpicks, be sure to take them out!