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Bacon Wrapped Pineapple
November 07, 2009

The flavor is excellent, but I did make some modifications. First, I cooked the pinapple wrapped with bacon in the oven without the sauce for 30 minutes. I used 3/4 cup chili sauce to 1/3 cup brown sugar, and left out the mayo. The bacon made the dish greasy enough. After thirty minutes cook time, I drained the pineapple wraps on a paper towel. Because of the grease, I refreshed the foil liner in the baking pan, then returned the pinapple wraps and brushed them with the sauce. I then broiled them for about 5 minutes to get a little more "crisp" going on. Hubby was my guinia pig. He LOVED them. I also experimented by wrapping whole water chestnuts, and also wrapping shrimp. Nice contrast to the pinapple, and also adored by my guinia pig. I do have to say that these are a little time consuming to make, but can be made ahead, then reheated before serving. I plan to serve all three at my daughter's engagment party. Great base of a recipe. Thanks for posting it!

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