Rumaki with Pineapple

With summer here, it's time to start grilling.  These easy appetizers are a quick addition to any cookout.

Ingredients

  • cooking spray
  • 24 (1 inch) cubes fresh pineapple
  • 24 water chestnut slices
  • 8 thick-cut bacon slices, cut crosswise into 3 pieces
  • 24 toothpicks
  • 1/2 cup low-fat sesame-ginger salad dressing
  • 1 tablespoon chopped green onion, or to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). 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 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.
Sides, appetizerJohn Morganrumaki, bacon, pineapple, summer, grillingComment