Pineapple Rumaki Recipes

RUMAKI

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

Steps:

• Preheat broiler.
• Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
• Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.

SMOKED PINEAPPLE RUMAKI

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.

GRILLED PINEAPPLE RUMAKI

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

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.

RUMAKI

Steps:

• Preheat oven to 350 degrees.
• Slice the water chestnuts and bacon in half.
• Layer one water chestnut half and one pineapple chunk atop each bacon.
• Wrap bacon slices around water chestnut and pineapple; secure with toothpicks.
• Place on broiler rack, allowing fat to drain while baking.
• Bake for 40 minutes.
• Turn each piece and bake an additional 20 minutes or until crispy.
• Remove from oven.
• Dip each piece in the chutney.
• Reserved pineapple juice may be used to thin chutney.
• Place all pieces on a well-greased baking sheet and bake an additional 20 to 30 minutes.
• Note: Can freeze after first baking.
• Freezes well up to 2 months.
• Thaw before dipping in chutney.
• Proceed with final baking of 20 to 30 minutes at 350 degrees.