Description
Is there anything more retro than rumaki? This variation uses pineapple, green onions, and water chestnuts.
Ingredients
- ½ pounds Bacon, Strips Cut Into Thirds
- 1 can (8 Oz. Size) Whole Water Chestnuts, Drained And Halved
- 1 bunch Green Onions, Cut Into 1 Inch Pieces
- 1 can (8 Oz. Size) Pineapple Chunks, Drained
- 2 Tablespoons Ketchup
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Brown Sugar
- 1 teaspoon Sriracha Sauce
Preparation
Preheat oven to 350ºF. Cover a baking sheet with foil. Place a cooling rack over the foil.
Wrap bacon around ½ water chestnut and a couple pieces of green onion. Secure with a toothpick. For the sweet version, wrap bacon around a pineapple chunk and secure with a toothpick. Repeat until ingredients are gone.
In a small bowl, combine the ketchup, soy sauce, mustard, sugar, and Sriracha sauce. Stir with a fork until evenly combined.
Scatter rumaki on the cooling rack sitting in the baking sheet covered in foil. Brush on the sauce using a pastry brush.
Bake 20-30 minutes, or until the bacon is crispy.
