CHICKEN SCALLION RUMAKI AND PINEAPPLE RUMAKI
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
- Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
- Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
- Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.
RUMAKI APPETIZERS
These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.
Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
PINEAPPLE RUMAKI
I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great finger food and can be made in advance (one or two days max) and refridgerated until it is time to serve. I prefer to serve them hot/warm, but they are just as good when cold.
Provided by Efz001 in the Midwe
Categories Pineapple
Time 45m
Yield 36 rumaki pieces, 36 serving(s)
Number Of Ingredients 4
Steps:
- Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
- Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
- Preheat your oven to broil and set for 350 degrees.
- After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
- Take a baking sheet and put the rumaki onto the baking sheet.
- Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
- After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
- Put the baking sheet in the oven again. Broil for another 6-8 minutes.
- Take the baking sheet out of the oven and let cool for a few minutes.
- Now get ready to serve the rumaki.
RUMAKI
Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
Provided by Food Network
Categories appetizer
Time 3h
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
- Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
- To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
- Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.
PINEAPPLE MARTINI
Tropical natural pineapple martini.
Provided by mkarss
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a chilled martini glass or cocktail shaker with ice. Add pineapple juice, vodka, lime juice, and orange liqueur; shake vigorously if using a cocktail shaker, or stir in the glass until well combined.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 31.7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, Sodium 12.1 mg, Sugar 25.1 g
SMOKED PINEAPPLE RUMAKI
Make and share this Smoked Pineapple Rumaki recipe from Food.com.
Provided by Del Ogren
Categories Pineapple
Time 2h
Yield 1-50 serving(s)
Number Of Ingredients 2
Steps:
- Take the pineapple chunks, wrap them in bacon, hold them together with toothpicks, and you're done with preparation.
- In and offset firebox smoker, they'll be done in around 2 hours at 250 degrees F. If you're doing them on a charcoal grill, they need to be watched and turned so nothing burns.
- A year or so ago I served these to a bunch of folks at a large gathering. I had underestimated the number of folks who would show up for supper. Even so, I figured one or two per person would be enough. I was wrong. They were all devoured, leaving none for Linda and I! And, I got requests to do it again next time.
- Fine results for such a simple thing.
Nutrition Facts : Calories 103.8, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 188.8, Carbohydrate 0.1, Protein 2.6
RUMAKI
Provided by Brini Maxwell
Categories Broil Quick & Easy Pineapple Bacon Summer
Yield Makes 24 appetizers
Number Of Ingredients 3
Steps:
- Preheat broiler.
- Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
- Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.
PINEAPPLEADE
The subtle sweetness of this pineappleade makes it a perfect cool-down drink. The recipe comes from "Lucinda's Authentic Jamaican Kitchen" (Wiley, 2006), by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Drink Recipes
Yield Makes four 8-ounce servings
Number Of Ingredients 5
Steps:
- Bring 4 cups water to a boil in a medium saucepan over high heat.
- Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.
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