• 3/4 cup grainy Dijon mustard
  • 1/4 cup Apricot preserves
  • 1 teaspoon chili flakes
  • 18 slices bacon (about 2 packages)
  • 36 pineapple chunks


Serves: Makes 36


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.

Makes 36