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Rumaki

This is a "no-chicken liver" Rumaki.

Ready In:
1hr 30mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@skat5762
Contributor
@skat5762
Contributor
"This is a "no-chicken liver" Rumaki."
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  1. riffraff
    Yummm! Love rumaki! I made some with the dreaded liver and some without and they were a big hit. The ones with the chicken liver I poached the liver and it worked well. Thanks again S'kat!
    Reply
  2. skat5762
    This is a "no-chicken liver" Rumaki.
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