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Water Chestnut Pineapple Wraps
Water Chestnut Pineapple Wraps

 (40 min; 24 servings)

  • 1 fresh pineapple, cut into 24 1-in cubes
  • Water chestnut – 24 slices
  • Bacon – 8 thick slices, cut into 3 pieces
  • Low-fat sesame-ginger salad dressing 0 ½ cup
  • Green onion – 1 tbsp, chopped
  • Cooking spray
  • Toothpicks
  • While preheating oven to 375°F/190°C/Gas Mark 5, line the bottom of the broiler pan with cooking foil. Top the section with the broiler rack sprayed with cooking spray.
  • Assemble the rumaki wraps: top each pineapple cube with a slice of water chestnut, wrap the constructions in bacon, 1 slice per each, and fasten with a toothpick. Place wraps onto the broiler rack.
  • Bake for about 7 minutes; turn upside down and go on cooking until the bacon gets almost crispy.
  • Remove from oven, brush each wrap with salad dressing. Return to oven; broil till bacon is completely crisp (5 minutes more or so).
  • Serve sprinkled with green onion.