Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Rumaki with Pineapple
With summer here, it's time to start grilling. These easy appetizers are a quick addition to any cookout.
With summer here, it's time to start grilling. These easy appetizers are a quick addition to any cookout.
Ingredients
- cooking spray
- 24 (1 inch) cubes fresh pineapple
- 24 water chestnut slices
- 8 thick-cut bacon slices, cut crosswise into 3 pieces
- 24 toothpicks
- 1/2 cup low-fat sesame-ginger salad dressing
- 1 tablespoon chopped green onion, or to taste
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
- Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
- Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.