Rumaki Brushed With Pineapple Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Sugar1⁄2 Cup (8 tbs)
 Cider vinegar1⁄2 Cup (8 tbs)
 Soy sauce2 Teaspoon
 Pineapple juice1⁄4 Cup (4 tbs)
 Catsup4 Tablespoon
 Chicken livers8 , cut into half, gristle discarded
 Water chestnuts8 , drained, cut into half
 Lean bacon slices4 , cut into half crosswise

Directions

Combine sauce ingredients in small saucepan.
Bring mixture to a boil over medium heat.
Reduce heat to simmer and continue cooking 3 minutes, stirring often.
Cool.
To prepare rumaki, arrange each liver half atop a water chestnut piece.
Wrap strip of bacon around the liver and chestnut.
Skewer with a toothpick or a bamboo skewer.
Brush rumaki with pineapple brushing sauce.
Preheat stovetop grill.
Cook rumaki over medium-high heat until liver is cooked and bacon crisp, turning 2 or 3 times and brushing rumaki with sauce during turning.
Remove rumaki from grill and arrange decoratively on serving dish.
Good with grilled green onion strips.
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