Ingredients
- 4 ounces canned water chestnuts, halved
- 1/2 pound bacon strips, cut into thirds
- 5 ounces canned pineapple chunks
- soy sauce
Chef notes
I'm very much a child of the '80s, so a lot of the comforting recipes I remember from my childhood come from that time. My uncle Wen used to make these for every holiday, and I still love them. They're crunchy and salty with a little touch of sweetness and they're easy to pop in your mouth. When the plate of these came out, everyone rushed to them because we all knew they wouldn't last long!
Preparation
Preheat oven to 375 F.
Wrap each water chestnut half in a piece of bacon. Top with a pineapple and secure the little bundle with a toothpick and rest on a sheet pan. Drizzle with soy sauce. Bake until bacon is crispy, about 15 minutes.
