Rumaki

6
lola 29

"This is a tasty appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk the soy sauce, vinegar, and sugar together in a bowl until the sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the livers into bite-sized pieces.
  2. Preheat an oven to 425 degrees F (220 degrees C).
  3. Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all the ingredients. Place on a baking tray, and repeat until all the ingredients have been wrapped.
  4. Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.

Reviews

6
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I've been making this recipe for 25+ years and it is always a big hit. Altho we don't like it with the pineapple, we just leave it out. They just disappear as quick as you put them out. Try ...

Most helpful critical review

I made this recipe and it was much different from what im used to. I normally use teriyaki sauce instead of soy and vinegar. I like it much better without the pineapple. Ill stick to my old rec...

I've been making this recipe for 25+ years and it is always a big hit. Altho we don't like it with the pineapple, we just leave it out. They just disappear as quick as you put them out. Try ...

I made this recipe and it was much different from what im used to. I normally use teriyaki sauce instead of soy and vinegar. I like it much better without the pineapple. Ill stick to my old rec...

Very Delisous!!.. but I'm allergic to pineapple so I left it out, and added a tsp. of Emeril Original spice to the chicken livers when coooking!!BAM!! its really good.. TY!!

Glad I made it. I'm always on the lookout for new chicken liver recipes that aren't fried or a pate. This one did not disappoint. Although I omitted the pineapple, I made as directed and it w...

I marinated the liver for 1 hour prior to cooking. Yummy, yummy and so easy!

change livers to chicken gizzards, called "WALLY'S HOT BITES"