Recipe courtesy of Patricia Heaton Parties
Episode: 1970s Throwback
Chicken Scallion Rumaki and Pineapple Rumaki
Total:
1 hr 5 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: toothpicks

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.

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