Rumaki

• 1 lb chicken liver
• 1 (12 ounce) can pineapple chunks
• 14 cup soy sauce
• 14 cup dry sherry
• 3 tablespoons brown sugar
• 4 garlic cloves, minced
• 1 tablespoon powdered ginger
• 1 tablespoon cooking oil
• 1 teaspoon toasted sesame oil
• 12 -15 slices bacon
• 1 (5 ounce) can sliced water chestnuts, rinsed & drained
• 12 cup brown sugar
• 25 -30 toothpicks

1. Mix together all marinade ingredients in a resealable plastic bag.
2. Add chicken livers & pineapple chunks into bag & mix gently.
3. Refrigerate 6-8 hrs or overnight.
4. Preheat broiler to high.
5. Set aside brown sugar in separate bowl.
6. Drain chicken livers and pineapple in colander (DO NOT RINSE).
7. Chop chicken liver in halves or thirds.
8. Cut bacon strips in two, set aside half for pineapple.
9. Place 1 chicken liver on each bacon slice.
10. Top with water chestnut and fold bacon over.
11. Pierce a toothpick through rumaki to secure.
12. Repeat steps 9-11 with pineapple instead of liver.
13. Roll rumaki in brown sugar.
14. Place rumaki on a broiler pan about 1 inch apart.
15. Broil rumaki for 8-10 minutes or until browned and cooked through.
16. Serve immediately.

chicken, pineapple, soy sauce, sherry, brown sugar, garlic, powdered ginger, cooking oil, sesame oil, bacon, water chestnuts, brown sugar, toothpicks

Taken from www.food.com/recipe/rumaki-221709 (may not work)