Description
A fun spin on both bacon-wrapped water chestnuts and sweet and sour pork. These little bites are quick, easy and under 50 calories each!
Ingredients
- FOR THE SAUCE:
- 2 Tablespoons Brown Sugar
- ¼ cups Reduced-sugar Ketchup
- ¼ cups Chili Sauce
- ¼ cups Water
- ¼ cups Sugar Free Grape Jelly
- 2 Tablespoons Apple Cider Vinegar
- ½ Tablespoons Worcestershire Sauce
- 1 Tablespoon Fresh Garlic, Minced
- FOR THE ASSEMBLY:
- 5 slices Turkey Bacon
- ½ cans (20 Oz Can) Of Pineapple Chunks, Drained (1/2 Of A Can Is About 30 Chunks)
- 30 Toothpicks (plus Or Minus)
Preparation
1. Preheat your oven to 350 F. Line a small rimmed baking tray with parchment paper. Set aside.
2. In a medium-sized saucepan on high heat, combine all the sauce ingredients.
3. Bring the sauce to a boil, stirring constantly.
4. Once the sauce begins to boil, turn the heat down to medium and let the sauce simmer until it begins to thicken, about 5-10 minutes.
5. While the sauce simmers, slice each piece of bacon in half and then cut each half into thirds. This would make each strip of bacon equal 6 strips.
6. Dry the pineapple chunks between two pieces of paper towel and wrap each with one bacon strip, securing with a toothpick.
7. Spread the pineapple chunks out onto the prepared baking tray, and pour the sauce evenly over the top.
8. Bake for 25-30 minutes or until the sauce is sticky and thick and the bacon is fully cooked.
9. Devour!
