This was a hit! I made these for a party last weekend and they were all gone before everyone even showed up (no, I didn't eat them all myself, although it was hard!). I didn't use the pineapple because I wasn't looking for a sweet appetizer. I found the water chestnuts in a can in the Asian section of the supermarket (there were maybe 20 in a can). I bought them whole and cut them in half and cut the bacon into thirds. This way, I not only made more but they were the perfect pop in your mouth size. Definitely make! They were loved by all, even my brother who thinks I'm trying to kill him everytime I experiment with something different. He ate more than anyone else!
Bacon-Wrapped Water Chestnuts
Yield: Makes 10 to 12 appetizer servings
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Ingredients
- 1 (8-oz.) can sliced water chestnuts
- 12 ounces fresh pineapple chunks, cut into 1-inch pieces
- 15 bacon slices, halved
- 1/4 cup teriyaki sauce
Preparation
- 1. Preheat oven to 400°. Place 1 water chestnut slice on top of 1 pineapple chunk; wrap with 1 bacon piece. Repeat procedure with remaining water chestnuts, pineapple, and bacon. Place, seam sides down, in a lightly greased broiler pan.
- 2. Bake at 400° for 20 to 25 minutes; baste both sides with teriyaki sauce. Turn and bake 20 more minutes or until bacon is crisp. Serve immediately.
Bacon-Wrapped Water Chestnuts Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Pork
- COOKING METHOD: Bake
- OCCASION: Autumn, Christmas, Winter
- PUBLICATION: Southern Living
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