PINEAPPLE RUMAKI (24 pieces)

For the rumaki:

cooking spray

24 one inch cubes fresh pineapple

24 water chestnut slices

8 thick cut bacon slices, cut in half crosswise

24 toothpicks

1 tablespoon chopped green onion, or to taste

For the sesame ginger basting sauce:

1 tablespoon minced fresh gingerroot

1 tablespoon light soy sauce

1 tablespoon sesame oil

3 tablespoons vegetable oil

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1.   Preheat oven to 425*.  Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.

2.   Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick.  Arrange wrapped pineapple on the prepared broiler rack.

3.   Bake in the preheated oven for 10 minutes; turn and continue baking 10 minutes more.  Brush rumaki with sesame ginger basting sauce and continue baking 5 minutes; turn again, brush second side with basting sauce, and cook 5 more minutes until both sides are crisp.

4.   Garnish with scallion and serve immediately.

adapted from allrecipes.com