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Easy Rumaki with Pineapple
July 27, 2014

First, do yourself a favor and cook these at 425. I baked an extra 15 minutes trying to crisp up the bacon at 375 and, finally, just turned up the temperature. In the future, I will halve the bacon strip instead of cutting into thirds. On some, the bacon barely wrapped around, and when cooked they came apart, so I think a larger piece of bacon will work better (at least for me). As far as flavor, they were absolutely delicious. The dressing I used was Ken’s Steak House Lite Asian Sesame with Ginger & Soy, and it worked well with the pineapple and bacon. It worked so well that I ended up pouring some into small dishes, to use as a dipping sauce. Don’t skip the water chestnuts, that little bit of crunch adds some texture and interest. You can prep these early in the day, bake later, and serve a nice warm appetizer with minimal effort. I served these to a group of six people, and each and every person gave it a thumbs up. I’m giving it a 4-star rating only because I believe the oven temperature is off. Barbara, thanks for sharing this easy appetizer which has nice presentation.

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