This is a great appetizer with a delicious sweet and tangy flavor.

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Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
48
Yield:
48 pieces
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  • 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.

  • 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.

Nutrition Facts

56 calories; protein 2.3g; carbohydrates 7.6g; fat 1.9g; cholesterol 5.1mg; sodium 484.7mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
09/15/2008
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 before anything else. I wish I had made more as everyone was asking for them. Fantastic easy recipe that I will definitely make again! Read More
(20)
17 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2008
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 before anything else. I wish I had made more as everyone was asking for them. Fantastic easy recipe that I will definitely make again! Read More
(20)
Rating: 5 stars
09/24/2009
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 in quarters. When you buy the 20 oz can of pineapple chunks you will still have a few left over anyway. The only downfall is they are very time consuming to prepare. Read More
(12)
Rating: 5 stars
12/19/2011
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 salty enough with out soy souce. Read More
(10)
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Rating: 5 stars
12/28/2010
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 it to both upscale and informal parties and everyone loves it. Read More
(7)
Rating: 5 stars
01/07/2009
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 sauce or barbeque sauce. Will definitely make again! Read More
(6)
Rating: 4 stars
06/16/2010
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 leaving buts of bacon....a disaster. Then I tried the same thing but into my oven at 425' for 15 minutes...same thing the bacon did not cooperate. Is the acidity in the pineapple affecting the bacon crisping up? Read More
(6)
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Rating: 5 stars
07/01/2012
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. This way it got crispy and everything else stayed fresh. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012. Read More
(4)
Rating: 5 stars
12/27/2019
I have made these for years and they are my favourite appy! Read More
Rating: 5 stars
01/04/2017
Great twist on an old recipe! Read More
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