Bacon Wrapped Pineapple and Water Chestnuts

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (8 ounce) cans whole water chestnuts, drained
• 1 teaspoon garlic powder
• 1 1/4 cups soy sauce
• 24 slices thick sliced bacon, cut in half
• 1 (15 ounce) can pineapple chunks, drained
• toothpicks
• 1 cup brown sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the soy sauce, garlic powder and brown sugar until the sugar dissolves. Pour about half of this mixture into a second bowl and set aside for brushing.

2. Add the drained water chestnuts and drained pineapple chunks to the first bowl, stir to coat, and let them marinate in the refrigerator for 15 minutes.

3. Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with foil, then set a wire rack on top if you have one.

4. Cut each bacon slice in half. Wrap one half around a water chestnut or a pineapple chunk and secure it with a toothpick. Repeat until all bacon is used.

5. Arrange the wrapped pieces on the baking sheet and bake for 15 minutes.

6. Brush the tops with the reserved soy and brown sugar mixture, turn the pieces over, and bake for 10 to 15 more minutes until the bacon is crisp and cooked through.

7. Transfer to paper towels to drain for a few minutes, then serve warm.