Bacon Wrapped Pineapple and Water Chestnuts

Bacon Wrapped Pineapple and Water Chestnuts

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Niki H 0

"This is a great appetizer with a delicious sweet and tangy flavor."
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1 h 35 m servings 56 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.
  4. Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.



I made this recipe for an '80s themed party (and called them Kevin Bacon-wrapped pineapples!) I was a little nervous that my guests wouldn't like the water chesnuts, but these were gone way bef...

Pineapple is the ONLY improvement I need for this old standby appetizer. Using pineapple slices instead of chunks makes it easier to wrap. The pineapple adds enough sweetness and these are s...

This recipe is definitely a crowd pleaser. For a good size crowd, I would definitely make a few batches. I did change a couple things. I doubled the number of waterchestnuts and i cut the bacon ...

Great recipe. Always goes very quickly. It does take some time to prep, and some people may not like handling raw bacon. But it's well worth it--very good flavor, great finger food. We've taken ...

I attempted my own version. Fresh pineapple, cut into chunks, wrapped with a slice of thick bacon, held together with a moistened skewer. I first BBQ'd some, and the fat on the bacon melted away...

I made a double batch of these for New Year's Eve and they were gone well before midnight. I made the recipe exactly as written, though next time I may change up the marinade with some hoisin s...

We really enjoyed these. A much simpler version of other Rumaki type recipes we've used. I did pre-bake the bacon until almost done and then used it to wrap the water chestnuts and pineapple. ...

Anytime I make these, they don't last very long. No need for changes on this one.

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