9
canned whole
water chestnuts
, rinsed, drained and patted dry
1/4
fresh
pineapple
, cut into 9 1-in. pieces
SAUCE
1/4 cup
water
2 tbsp
granulated sugar
2 tbsp
rice
vinegar
1 1/2 tsp
hot
chili-garlic sauce
1/2 tsp
cornstarch
1/4 tsp
grated fresh
ginger
Instructions
POSITION rack in top third of oven. Preheat to 450F. Spray a wire cooling rack with oil and set on a large baking sheet.
CUT bacon slices in half crosswise to make 18 pieces. Arrange half the bacon strips on a cutting board. Set a water chestnut on each slice and wrap bacon around it. Lay seam-side down on rack. Repeat with remaining bacon, wrapping strips around pineapple pieces.
BAKE in top third of oven until tops are crispy and browned, about 20 min. Flip bacon bites and bake 5 more min. Remove from oven and lightly dab with paper towels. Set aside to cool slightly.
COMBINE water with sugar, vinegar, chili-garlic sauce, cornstarch and ginger in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce has thickened slightly, about 5 min. Transfer sauce to a small bowl. Serve with warm bacon bites.
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