PINEAPPLE RUMAKI (24 pieces)
For the rumaki:
24 one inch cubes fresh pineapple
24 water chestnut slices
8 thick cut bacon slices, cut in half crosswise
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
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