Categories: Asian

Ingredients

• 24 slices canned water chestnuts (from an 8-oz. can)
• 24 (1-inch) cubes fresh pineapple
• 8 slices thick-cut bacon, cut crosswise into 3 pieces
• 1/2 cup sesame-ginger salad dressing
• 2 tbsp. chopped green onion

Directions

1. Preheat oven to 375. Line bottom of a broiler pan with foil, top with broiler rack, and spray rack with cooking spray.

2. Put a water chestnut slice on top of each pineapple cube, then wrap each with 1 bacon slice, securing with a toothpick. Transfer rumaki to prepared broiler rack.

3. Bake 9 minutes, then turn over and continue baking until bacon is almost crisp, about 9 minutes more. Brush rumaki with dressing and continue baking until bacon is crisp, about 10 minutes more. Sprinkle rumaki with green onion.

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