Easy Rumaki With Pineapple Recipes

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PINEAPPLE RUMAKI



Pineapple Rumaki image

I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great finger food and can be made in advance (one or two days max) and refridgerated until it is time to serve. I prefer to serve them hot/warm, but they are just as good when cold.

Provided by Efz001 in the Midwe

Categories     Pineapple

Time 45m

Yield 36 rumaki pieces, 36 serving(s)

Number Of Ingredients 4

1 cup French dressing
12 slices bacon
36 pineapple chunks
toothpick

Steps:

  • Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
  • Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
  • Preheat your oven to broil and set for 350 degrees.
  • After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
  • Take a baking sheet and put the rumaki onto the baking sheet.
  • Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
  • After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
  • Put the baking sheet in the oven again. Broil for another 6-8 minutes.
  • Take the baking sheet out of the oven and let cool for a few minutes.
  • Now get ready to serve the rumaki.

RUMAKI



Rumaki image

Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.

Provided by Food Network

Categories     appetizer

Time 3h

Yield 10 servings

Number Of Ingredients 13

2/3 cup light brown sugar
1/2 cup soy sauce
1/4 cup canola or vegetable oil
1/4 cup sesame oil
One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved
2 tablespoons rice wine vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, finely minced
One 1/2-inch piece fresh ginger, grated
One 8-ounce can sliced water chestnuts, drained
1 1/2 pounds sliced bacon (approximately 20 slices)
4 ounces chicken livers (approximately 20)
1/4 cup turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
  • Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
  • To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
  • Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI APPETIZERS



Rumaki Appetizers image

These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 appetizers.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/4 cup mayonnaise
1/4 cup chili sauce
14 whole water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
7 bacon strips, halved

Steps:

  • In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

SMOKED PINEAPPLE RUMAKI



Smoked Pineapple Rumaki image

Make and share this Smoked Pineapple Rumaki recipe from Food.com.

Provided by Del Ogren

Categories     Pineapple

Time 2h

Yield 1-50 serving(s)

Number Of Ingredients 2

1 slice bacon
1 pineapple chunk

Steps:

  • Take the pineapple chunks, wrap them in bacon, hold them together with toothpicks, and you're done with preparation.
  • In and offset firebox smoker, they'll be done in around 2 hours at 250 degrees F. If you're doing them on a charcoal grill, they need to be watched and turned so nothing burns.
  • A year or so ago I served these to a bunch of folks at a large gathering. I had underestimated the number of folks who would show up for supper. Even so, I figured one or two per person would be enough. I was wrong. They were all devoured, leaving none for Linda and I! And, I got requests to do it again next time.
  • Fine results for such a simple thing.

Nutrition Facts : Calories 103.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 188.8, Carbohydrate 0.1, Protein 2.6

GRILLED PINEAPPLE RUMAKI



Grilled Pineapple Rumaki image

Adapted from Barbecue USA. To set up a three-zone fire on a charcoal grill, rake half the lit coals into a double layer on one-third of the bottom grate. The rest of the coals go in a single layer in the center; the other third of the grate should have no coals. This gives you three different heat zones--a hot zone for searing, a medium zone for cooking, and a safety zone for holding food. Prep time includes marinating time.

Provided by Chocolatl

Categories     Pork

Time 1h15m

Yield 36 rumaki, 12 serving(s)

Number Of Ingredients 9

1/3 cup soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar (to taste)
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 piece fresh ginger, 1-inch long peeled and finely grated
1 very ripe pineapple, peeled. cored, and cut into 36 chunks
12 slices bacon, cut crosswise into thirds
36 sprigs fresh herbs (cilantro, mint, or whatever you wish)

Steps:

  • Combine all marinade ingredients in a nonreactive bowl.
  • Add pineapple and stir.
  • Let marinate 1 hour.
  • Drain marinade and strain into a saucepan.
  • Bring to a boil over high heat.
  • Cook until syrupy, about 5 minutes. Set aside.
  • Wrap each pineapple piece with an herb sprig and a piece of bacon.
  • Secure the bacon with a bamboo skewer or a wooden toothpick.
  • Can be prepared several hours ahead up to this point.
  • Set up grill for three-zone grilling and preheat (see intro for instructions).
  • Brush and oil the grill grate.
  • If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
  • Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
  • Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
  • Move to medium or cool zone if the bacon fat causes flareups.
  • Serve drizzled with any remaining glaze.
  • If using toothpicks, be sure to take them out!

RUMAKI - 3 WAYS



Rumaki - 3 Ways image

Traditionally, Rumaki is bacon wrapped Chicken Liver. Some people do not like chicken liver (or any organ meat), so this recipe allows to you make 3 different versions to satisfy nearly everyone: approximately 24 with liver, and 24 with either a pineapple chunk or a water chestnut, and all use the same dipping sauce.

Provided by Susan Drago

Categories     Other Appetizers

Time 1h40m

Number Of Ingredients 14

RUMAKI - 3 WAYS
1 lb chicken livers
1 can(s) whole water chestnuts (drained)
9 pineapple tidbits (fresh or canned) or 2 slices of pineapple cut into 12 chunks
1 lb bacon, cut in thirds
wooden round (not flat) toothpicks
DIPPING SAUCE
1/2 c pineapple juice (may use juice drained from canned pineapple)
1 1/2 Tbsp soy sauce or teriyaki sauce
1/2 c brown sugar firmly packed
1/2 c apricot preserves
1/4 tsp ground ginger
1 Tbsp minced garlic
1/4 c whiskey or bourbon

Steps:

  • 1. Preheat oven to 450 degrees. Soak approximately 50 toothpicks in water. Clean chicken livers and remove stringy or fatty parts. Cut each liver into 3 pieces. You should have approximately 24 pieces of liver. Cut bacon strips in half (if extra long bacon, cut in thirds). Cut water chestnuts in half.
  • 2. Assemble Rumaki: Wrap each piece of liver with a strip of bacon, securing with a toothpick. In about 1/3 of them, add a piece of water chestnut before securing with the toothpick. In one third of them, add a small chunk of pineapple instead of the water chestnut. With the remaining pieces of bacon, wrap a pineapple chunk (alone) or a water chestnut alone and secure each with a tooth pick.
  • 3. Spray the rack of a broiler pan with non-stick cooking spray. Arrange rumaki on rack and cook in a hot oven for approximately 30-40 minutes, turning once or twice to be sure bacon is crispy all over. When done, remove to paper towels to drain for a few minutes before arranging on platter. I like to use a paper doily or two to line the platter, as it also will soak up some of the drippings. Arrange Rumaki into two sections, grouping those with liver together, and those with only water chestnuts or pineapple chunks together.
  • 4. Stir together Dipping Sauce ingredients -except liquor- in small saucepan, and put on medium - low heat. Cook until sugar and preserves are completely melted. Simmer slowly for about 20 minutes to reduce liquids slightly. Set aside until Rumaki comes out of the oven.
  • 5. Add whiskey or bourbon to dipping sauce and bring to a rapid boil for approximately 5 minutes, stirring constantly to prevent boiling over. Cool for 10 minutes, then pour into small serving dish. I use a footed glass bowl that fits into the center of the platter holding the rumaki.

CHICKEN SCALLION RUMAKI AND PINEAPPLE RUMAKI



Chicken Scallion Rumaki and Pineapple Rumaki image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Vegetable oil, for the pans
3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 bunch scallions, cut into 1 1/2-inch pieces
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
15 pineapple chunks
1 pound bacon, cut in half crosswise
2 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
  • Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
  • Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
  • Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.

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