Rumaki Hors D'Oeuvres - cooking recipe

Ingredients

1 c. soy sauce
1/2 c. packed brown sugar
1/8 tsp. ground ginger
12 to 13 slices bacon
1 (15 oz.) can pineapple chunks, drained
1 (8 oz.) can water chestnuts, drained and halved

Preparation

Mix soy sauce, brown sugar and ginger in an 8 x 8-inch baking dish.
Cut bacon slices into halves.
Wrap a pineapple chunk and a water chestnut in each bacon piece.
Secure with wooden pick. Place in marinade and refrigerate, covered, for 2 hours.
Drain.