Food & Recipes

ONLINE ONLY: Pineapple Rumaki

by Rachael Ray Show Staff 9:00 AM, May 1, 2014


Aired May 1, 2014

Serves Makes 36
3/4 cup grainy Dijon mustard
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.

Makes 36