Water Chestnut and Pineapple Rumaki Recipe

7 1/2 ounce can water chestnuts, drained
20 pineapple chunks, drained
10 bacon slices, halved
1/4 cup soy sauce

Preheat oven to 450 degrees. With a sharp knife, cut water chestnuts in halves or thirds to get 20 pieces. Wrap a pineapple chunk and a piece of water chestnut together in a bacon slice; secure with a toothpick. Dip bacon wrapped pineapple and chestnut in soy sauce; place on a rack in a large foil lined baking pan. Repeat until 20 appetizers are made. Bake pineapple wraps in a preheated 450 degree oven for 10 minutes or until bacon is crisp.

Makes 20 hors d’oeuvre-size appetizers.

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