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READY IN 40 mins

Rumaki

Read Reviews (5)

"This is a tasty appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon." — lola

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 10 servings Change Servings

1/4 cup soy sauce
1/4 cup vinegar
2 tablespoons white sugar
1 pound chicken livers, rinsed and trimmed

10 water chestnuts
3 ounces pineapple chunks, drained
5 slices bacon, cut in half crosswise

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Directions

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.
Preheat an oven to 425 degrees F (220 degrees C).
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.
Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.

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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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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 this, you won't be disappointed!

—Suzannefrances

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Aug 11, 2010

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 recipe.

—april

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8 Ratings

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Jan 20, 2010

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!!

—Midg

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Jan 03, 2012

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

—Michelle D

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Feb 08, 2010

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

—emuwally

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Nutrition

Calories
95 kcal
5%

Carbohydrates
5.5 g
2%

Cholesterol
169 mg
56%

Fat
3.8 g
6%

Fiber
0.3 g
1%

Protein
9.3 g
19%

Sodium
490 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rumaki

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 95
Calories from Fat: 34

% Daily Value *
Total Fat 3.8g 6 %
Saturated Fat 1.2g 6 %
Cholesterol 169mg 56 %
Sodium 490mg 20 %
** Potassium 135mg 4 %
Total Carbohydrates 5.5g 2 %
Dietary Fiber 0.3g 1 %
Protein 9.3g 19 %
Sugars 4g
Vitamin A 78 %
Vitamin C 15 %
Calcium < 1 %
Iron 37 %
** Thiamin 9 %
** Niacin 42 %
** Vitamin B6 16 %
** Magnesium 5 %
** Folate 94 %

* 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.