Rumaki

• 2 (8 ounce) cans water chestnuts, halved
• 1 (12 ounce) can pineapple chunks, juice reserved
• 1 1/2 lbs thick-sliced bacon, slices halved
• 1 (20 ounce) jar chutney

1. Preheat oven to 350 degrees.
2. Slice the water chestnuts and bacon in half.
3. Layer one water chestnut half and one pineapple chunk atop each bacon.
4. Wrap bacon slices around water chestnut and pineapple; secure with toothpicks.
5. Place on broiler rack, allowing fat to drain while baking.
6. Bake for 40 minutes.
7. Turn each piece and bake an additional 20 minutes or until crispy.
8. Remove from oven.
9. Dip each piece in the chutney.
10. Reserved pineapple juice may be used to thin chutney.
11. Place all pieces on a well-greased baking sheet and bake an additional 20 to 30 minutes.
12. Note: Can freeze after first baking.
13. Freezes well up to 2 months.
14. Thaw before dipping in chutney.
15. Proceed with final baking of 20 to 30 minutes at 350 degrees.

water chestnuts, pineapple, bacon, chutney

Taken from www.food.com/recipe/rumaki-16039 (may not work)