One of my favorite appetizers is Rumaki. I don't care what you put in it, it is always good. It usually consists of chicken livers, water chestnuts wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
It is a make ahead hors d'oeuvre of mock Polynesian origin. It was popular in the 1950's and 1960's. You can warm it in the oven just before serving. Your guests will be delighted.
Chicken and Pineapple RumakiVegetable 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.
Till next time..........