1/4 cup Apricot preserves
1 teaspoon chili flakes
18 slices bacon (about 2 packages)
36 pineapple chunks
Preheat oven to 425°F.
In a large bowl, mix grainy mustard, apricot preserves and chili flakes.
Add the pineapple chunks to the Dijon-apricot mixture and marinate for 15-20 minutes.
Cut each of the bacon slices into halves, making 2 equal size pieces about 4 inches each.
After 15 minutes, wrap the pineapple chunks in the bacon pieces, securing with a wooden toothpick.
Place the Rumaki onto a baking sheet and bake until bacon looks crispy, about 10 -12 minutes.