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Chicken Scallion Rumaki and Pineapple Rumaki

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 25 min
  • Yield: 6 servings
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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

Kosher salt and freshly ground black pepper 

15 pineapple chunks 

1 pound bacon, cut in half crosswise 

2 tablespoons toasted sesame seeds 


Special equipment:
  1. 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.
  2. 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.
  3. Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
  4. 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.