Recipe courtesy of Allison Robicelli and Matt Robicelli


Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
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  • Level: Easy
  • Total: 3 hr (includes marinating time)
  • Active: 35 min
  • Yield: 10 servings
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2/3 cup light brown sugar

1/2 cup soy sauce

1/4 cup canola or vegetable oil

1/4 cup sesame oil

One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved 

2 tablespoons rice wine vinegar

1/4 teaspoon ground black pepper

2 cloves garlic, finely minced

One 1/2-inch piece fresh ginger, grated 

One 8-ounce can sliced water chestnuts, drained

1 1/2 pounds sliced bacon (approximately 20 slices)

4 ounces chicken livers (approximately 20)

1/4 cup turbinado sugar 


  1. Preheat the oven to 350 degrees F.
  2. Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature. 
  3. Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
  4. To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
  5. Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.