Rumaki Brushed With Pineapple Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Teaspoon|
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Chicken livers||8 , cut into half, gristle discarded|
|Water chestnuts||8 , drained, cut into half|
|Lean bacon slices||4 , cut into half crosswise|
Combine sauce ingredients in small saucepan.
Bring mixture to a boil over medium heat.
Reduce heat to simmer and continue cooking 3 minutes, stirring often.
To prepare rumaki, arrange each liver half atop a water chestnut piece.
Wrap strip of bacon around the liver and chestnut.
Skewer with a toothpick or a bamboo skewer.
Brush rumaki with pineapple brushing sauce.
Preheat stovetop grill.
Cook rumaki over medium-high heat until liver is cooked and bacon crisp, turning 2 or 3 times and brushing rumaki with sauce during turning.
Remove rumaki from grill and arrange decoratively on serving dish.
Good with grilled green onion strips.