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Pu-Pu Platter Pineapple with Bacon

Yield MAKES ABOUT 2 DOZEN PIECES
The inspiration for this whimsical snack comes from rumaki, the classic chicken liver and bacon hors d'oeuvre. The quality of the pineapple is extremely important: To make sure you have a good one, look for a pineapple that is slightly soft to the touch, with good color.

Ingredients

  • 1/2 pound thinly sliced bacon (about 11 slices), halved crosswise
  • 1 teaspoon curry powder
  • One 3/4-pound pineapple-peeled, cored and cut into 1-inch cubes (about 22 to 24 cubes)

How to Make It

  1. Preheat the oven to 450°. Lay the bacon slices on a work surface and sprinkle with the curry powder. Roll up a pineapple cube in each bacon slice and transfer them to a rimmed baking sheet. Bake in the upper third of the oven for about 20 minutes, or until the bacon is crisp and brown. Serve hot or at room temperature.

  2. Make Ahead: The bacon-wrapped pineapple can be refrigerated overnight. Bring the hors d'oeuvre back to room temperature before baking.