RUMAKI

Steps:

• 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.