Hawaiian Rumaki Appetizer - cooking recipe

Ingredients

2 c. canned pineapple chunks, drained
1 c. canned water chestnuts, drained
36 pieces bacon, sliced and cut into 3-inch pieces
1 c. herb vinaigrette dressing

Preparation

Wrap pineapple chunks and water chestnuts with bacon and secure with wooden picks.
Place wrapped rumaki in bowl and pour dressing over. Toss to coat.
Cover and refrigerate at least 4 hours.
Place on broiler pan and broil (or) bake at high temperature until bacon is crispy. Serve hot with extra dressing.