Sunday, June 19, 2016
You've all heard of Rumaki with chicken livers. But let's face it; not everyone is thrilled over eating chicken livers. So for your next party try Chicken Pineapple Rumaki.
Chicken and Pineapple Rumaki
Vegetable oil, for the pans
3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 bunch scallions, cut into 1 1/2-inch pieces
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and ground black pepper
15 pineapple chunks
1 pound bacon, cut in half crosswise
2 tablespoons toasted sesame seeds
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. Crisp bacon is a MUST! I guarantee these will be the hit of the party!!
Tip: Soak the toothpics in water if you don't want them to burn.
Till next time.......