Recipe

Pineapple Rumaki Recipe

Add Step-by-Step Photos	Andah / All my dishes 2 years ago party fave!!! Prep:60m Cook:60m Servings:6	Andah
	high in riboflavinessential for growth and production of red blood cell

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Ingredients

YOU WILL NEED

10 strips (100g) bacon, cut in half

300 g chicken liver, cut into bite-size pieces

1 can (234 g) DEL MONTE Fresh cut Pineapple Chunks, drained (reserve syrup)

1 pc medium red bell pepper, cut into cubes

2 tbsp DEL MONTE Original Blend Ketchup

1/2 tbsp calamansi juice

2 tsp Worcestershire sauce

6 toothpicks

SALAD

2 bunches (1/2 kg) spinach, leaves and tender stalks only, blanched for 1 minute

1 pc medium singkamas, cut into strips

2 pc medium tomatoes, seeded and diced

DRESSING

3 tbsp olive oil

1 tbsp DEL MONTE Red Cane Vinegar

1 clove garlic, minced

1/2 tsp ginger juice

1 tbsp pineapple syrup

Directions

HERE'S HOW

1 WRAP bacon around chicken liver. Thread one DEL MONTE Fresh Cut Pineapple, chicken liver, bell pepper and another pineapple chunk in toothpicks. Marinate skewered liver, vegetables and pineapple in mixture of 2 tbsp pineapple syrup, 2 tbsp brown sugar, DEL MONTE Original Blend Ketchup, calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and Worcestershire sauce for 30 minutes. Drain, reserve marinade.

2 BROIL for 4 minutes. Turn and brush with marinade. Broil for another 3 minutes. Set aside.

3 COMBINE ingredients for salad. Chill. Mix ingredients for dressing in a jar with 1/4 tsp iodized fine salt and 1/4 tsp pepper. Chill. Shake well before pouring over vegetables. Serve with pineapple rumaki.

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