Best 5 Pineapple Rumaki Recipes
Pineapple rumaki, a Polynesian-inspired finger food, is a delightful combination of smoky, sweet, and tangy flavors. This classic appetizer, dating back to the 1950s, is a perfect blend of savory bacon, tangy pineapple, and a sweet-savory teriyaki sauce. The juicy pineapple morsels, wrapped in crispy bacon and coated in a flavorful teriyaki glaze, create a perfect balance of textures and flavors. Whether you're hosting a party or looking for a unique appetizer to impress your guests, pineapple rumaki is sure to be a hit.
Here are our top 5 tried and tested recipes!
EASY RUMAKI WITH PINEAPPLE
This combines the crunchiness of bacon and water chestnuts with the wonderful flavors of pineapple. We make it right before watching football games, but it doesn't last long.
Provided by Barbara
Categories Appetizers and Snacks Meat and Poultry
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
- Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
- Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 3.7 g, Cholesterol 4.6 mg, Fat 2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 162 mg, Sugar 2.3 g
PINEAPPLE RUMAKI
I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great finger food and can be made in advance (one or two days max) and refridgerated until it is time to serve. I prefer to serve them hot/warm, but they are just as good when cold.
Provided by Efz001 in the Midwe
Categories Pineapple
Time 45m
Yield 36 rumaki pieces, 36 serving(s)
Number Of Ingredients 4
Steps:
- Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
- Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
- Preheat your oven to broil and set for 350 degrees.
- After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
- Take a baking sheet and put the rumaki onto the baking sheet.
- Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
- After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
- Put the baking sheet in the oven again. Broil for another 6-8 minutes.
- Take the baking sheet out of the oven and let cool for a few minutes.
- Now get ready to serve the rumaki.
CHICKEN SCALLION RUMAKI AND PINEAPPLE RUMAKI
Steps:
- 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.
RUMAKI - BACON WRAPPED PINEAPPLE & WATER CHESTNUTS RECIPE
Provided by á-18433
Number Of Ingredients 7
Steps:
- Cut bacon strips in half, wrap around 1 piece of pineapple and a water chestnut. Hold together with a toothpick. Do this with each piece of bacon. After you have wrapped each piece bake in a 350 oven for about 20-25 minutes or until starting to brown. Take out of oven and baste with sauce and return to oven for about 25-30 minutes or until the sauce looks clear.
GRILLED PINEAPPLE RUMAKI
Adapted from Barbecue USA. To set up a three-zone fire on a charcoal grill, rake half the lit coals into a double layer on one-third of the bottom grate. The rest of the coals go in a single layer in the center; the other third of the grate should have no coals. This gives you three different heat zones--a hot zone for searing, a medium zone for cooking, and a safety zone for holding food. Prep time includes marinating time.
Provided by Chocolatl
Categories Pork
Time 1h15m
Yield 36 rumaki, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all marinade ingredients in a nonreactive bowl.
- Add pineapple and stir.
- Let marinate 1 hour.
- Drain marinade and strain into a saucepan.
- Bring to a boil over high heat.
- Cook until syrupy, about 5 minutes. Set aside.
- Wrap each pineapple piece with an herb sprig and a piece of bacon.
- Secure the bacon with a bamboo skewer or a wooden toothpick.
- Can be prepared several hours ahead up to this point.
- Set up grill for three-zone grilling and preheat (see intro for instructions).
- Brush and oil the grill grate.
- If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
- Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
- Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
- Move to medium or cool zone if the bacon fat causes flareups.
- Serve drizzled with any remaining glaze.
- If using toothpicks, be sure to take them out!
Tips:
- Choose the right pineapple: Select a ripe pineapple with a firm texture and no signs of bruising or blemishes. The pineapple should be heavy for its size, indicating its juiciness.
- Slice the pineapple carefully: Use a sharp knife to cut the pineapple into rings, then cut each ring into quarters. Be careful not to cut yourself.
- Soak the toothpicks: Soak the toothpicks in water for at least 30 minutes before using them. This will help to prevent them from burning in the oven.
- Use a variety of fillings: Get creative with your fillings! You can use anything from ham and cheese to chicken and bacon. Just make sure that the fillings are cooked through before assembling the rumrakis.
- Cook the rumrakis until golden brown: Bake the rumrakis in a preheated oven until they are golden brown and the filling is heated through. This usually takes about 15-20 minutes.
Conclusion:
Pineapple rumrakis are a delicious and easy-to-make appetizer that is perfect for any occasion. With their sweet and savory flavor, they are sure to be a hit with your guests. So next time you're looking for a fun and festive appetizer, give pineapple rumrakis a try!
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