Chicken Scallion Rumaki and Pineapple Rumaki

Total Time:
1 hr 5 min
Prep:
25 min
Inactive:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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 freshly ground black pepper
  • 15 pineapple chunks
  • 1 pound bacon, cut in half crosswise
  • 2 tablespoons toasted sesame seeds
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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