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!
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Sabbie Rahoman
[email protected]Overall, I thought this recipe was pretty good. The pineapple and bacon were a great combination, but the glaze was a bit too sweet for my taste.
Mainza Himoonga
[email protected]This recipe was a bit too salty for my taste. I think I would have used less soy sauce in the marinade.
Mohammed King
[email protected]I'm not a big fan of pineapple, but I loved this recipe! The bacon and brown sugar glaze really complemented the pineapple.
Haruna Belinda
[email protected]This recipe was easy to follow and the rumaki turned out great! I will definitely be making it again.
michelle strauss
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the unique flavor of the pineapple and bacon.
Khan Blbl
[email protected]This recipe was a bit time-consuming to make, but it was worth it in the end. The rumaki were delicious!
Mateo Halilaj
[email protected]The pineapple was a bit too charred for my liking. I think I would have grilled it for a shorter amount of time.
Juggernaut Unloaded
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred it with less brown sugar in the glaze.
dinesh pandit
[email protected]I made this recipe for my family and they loved it! The pineapple was perfectly grilled and the bacon was crispy. The glaze was also delicious. I will definitely be making this again.
Isaac Lisenda Senda Bois
[email protected]This was my first time making rumaki and it turned out great! The recipe was easy to follow and the dish was ready in no time. I'll definitely be making it again.
Fawad Laal
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The pineapple and bacon pair perfectly together, and the glaze adds a nice touch of sweetness. I highly recommend it!
usman abdullahi
[email protected]This grilled pineapple rumaki recipe is a real winner! The combination of sweet pineapple, savory bacon, and tangy brown sugar glaze is simply irresistible. I made it for a party last weekend and it was a huge hit. Everyone raved about how delicious