Bacon Wrapped Water Chestnuts Pineapple Recipes

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

BACON WRAPPED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes. , Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

BACON WRAPPED WATER CHESTNUTS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
• Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.

BACON-WRAPPED APPETIZERS

Steps:

• Cut each slice of bacon in half widthwise. Wrap a strip around each chestnut or pineapple chunk; secure with toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 25-35 minutes or until bacon is crisp. , Pour sweet-and-sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through. Serve with appetizers.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Marinate the water chestnuts in soy sauce for 1 hour.
• Drain.
• Roll each chestnut in the brown sugar.
• Wrap each chestnut with a piece of bacon.
• Secure with a toothpick.
• Arrange on a cake rack in a shallow baking pan.
• Bake at 400 degrees F for about 30 minutes or until golden brown.
• Drain on paper towels.
• NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

BACON WRAPPED PINEAPPLE AND WATER CHESTNUTS

Steps:

• Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.
• Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.

BACON WRAPPED WATERCHESTNUTS WITH PINEAPPLE

Steps:

• Cut the bacon in half.
• Cut pineapple rings into chunks about the size of a waterchestnut.
• Take a half slice of bacon and wrap around one waterchestnut and one pineapple chunk. Secure with toothpick. Place in 8x8 or 9x9 pan. Repeat until all the bacon is gone.
• Bake at 325 degrees for 1 hours Optional: stir once to distribute the rendered bacon fat which will help the bacon crisp up.
• Add the sauce and return to the oven.
• Bake 20 minutes or until sauce begins to carmelize and thicken.

BACON WRAPPED WATER CHESTNUTS & PINEAPPLE RECIPE

Steps:

• Preheat oven 325 degrees Mix sugar, water, worcheshire and soy in separate dish. Wrap bacon around water chestnuts and pineapple Pour mix over chestnuts and pineapple Back 1 hour

BACON WRAPPED PINEAPPLE AND WATER CHESTNUTS

Steps:

• Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.
• Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.

BACON WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon in thirds.
• Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.
• Continue wrapping water chestnuts with bacon until finished.
• Place each water chestnut that has been wrapped on broiler pan.
• Cook until bacon is crisp.
• Mix soy sauce and brown sugar together in bowl.
• Place each water chestnut with bacon in sauce.
• Serve hot.