Recipe by Barbara
"This combines the crunchiness of bacon and water chestnuts with the wonderful flavors of pineapple. We make it right before watching football games, but it doesn't last long."
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24 (1 inch) cubes
water chestnut slices
thick-cut bacon slices, cut crosswise into 3 pieces
low-fat sesame-ginger salad dressing
chopped green onion, or to taste
First, do yourself a favor and cook these at 425. I baked an extra 15 minutes trying to crisp up the bacon at 375 and, finally, just turned up the temperature. In the future, I will halve the bacon strip instead of cutting into thirds. On some, the bacon barely wrapped around, and when cooked they came apart, so I think a larger piece of bacon will work better (at least for me). As far as flavor, they were absolutely delicious. The dressing I used was Ken’s Steak House Lite Asian Sesame with Ginger & Soy, and it worked well with the pineapple and bacon. It worked so well that I ended up pouring some into small dishes, to use as a dipping sauce. Don’t skip the water chestnuts, that little bit of crunch adds some texture and interest. You can prep these early in the day, bake later, and serve a nice warm appetizer with minimal effort. I served these to a group of six people, and each and every person gave it a thumbs up. I’m giving it a 4-star rating only because I believe the oven temperature is off. Barbara, thanks for sharing this easy appetizer which has nice presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Rumaki with Pineapple
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 18
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