Grilled Rumaki

Monday, August 23, 2010 @ 02:08 PM

2 lb  bacon
1 can sliced water chestnuts
1 can chunked pineapple
2 boneless chicken breasts or center cut pork chops, cut into bite size pieces
1 1\2 cup dark brown sugar
Bottle of Teriyaki sauce
Tooth picks or skewers

Place your brown sugar in a bowl, and teriyaki sauce in separate bowl. Set up a cookie sheet to place your wrapped rumaki when done. (If you prefer more intense flavor, marinate your meat in teriyaki sauce at least 1\2 hour prior to preparation.) Take 1 chunk of pineapple, 1 slice of water chestnut, dip them in teriyaki sauce and then roll in brown sugar. Take a piece of marinated or just dipped meat and roll in brown sugar. Take a strip of bacon & wrap everything into a nice neat package. Secure with toothpicks. Place on baking sheet & repeat until all the bacon is gone.(Some people prefer to cut the bacon in half, but I find a whole strip works best.) I also like to get teriyaki sauce and brown sugar on the bacon too. Bake on the cookie sheet in a 350 degree grill (indirect grilling)or oven for about 20-25 mins. turning at least once. (Can also be threaded on skewers & grilled indirect & direct grilling).

Versatile recipe… traditionally made with chicken livers, but I find some people to shy away from the liver….the flavor is fantastic, but again, not everyone likes liver. Can be done with scallops too.

My next trick is to make the traditional rumaki with the chicken livers, water chestnuts, bacon & no pineapple, &  fry them up in my outdoor propane deep fryer.

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