Easy Rumaki With Pineapple Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the pineapple into bite-sized pieces and drain the water chestnuts.
• STEP 3.Wrap each water chestnut and pineapple piece with a strip of bacon and secure with a toothpick.
• STEP 4.Place the bacon-wrapped rumaki on the prepared baking sheet and bake for 15-20 minutes, or until the bacon is crispy.
• STEP 5.Remove from the oven and let cool slightly before serving.
• STEP 6.Serve the rumaki with pineapple as an appetizer or party snack.
• STEP 7.Enjoy!

Cooking Tips

• You can use fresh or canned pineapple for this recipe.
• If you prefer a sweeter flavor, you can brush the rumaki with a mixture of honey and soy sauce before baking.
• Make sure to soak the toothpicks in water before using them to prevent them from burning in the oven.

Storage and Serving

• Leftover rumaki can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the rumaki on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
• Serve the rumaki with pineapple as an appetizer or party snack.