Rumaki Hors D'Oeuvres

Rumaki is a cocktail party classic from the tiki era, and this version triples the fun with three different fillings. Water chestnuts, pineapple chunks, and bay scallops each get wrapped in bacon, seared until crispy, then glazed in a sticky honey-teriyaki sauce.

Each filling brings something different to the bite. Water chestnuts add a clean, crunchy snap. Pineapple hits sweet and juicy. Scallops contribute a tender, briny center. All three wrapped in bacon and glazed the same way, but each one tastes distinct.

The technique matters here. Sauté the bacon wraps first until crisp, then drain the fat before adding the sauce. If you glaze with the fat still in the pan, the sauce won’t stick and everything tastes greasy instead of lacquered. Once the fat is gone, the teriyaki and honey reduce quickly into a shiny, clinging glaze.

These disappear fast at parties. Make a double batch.

Pro Tips

• Use thin-cut bacon so it crisps up fully. Thick bacon stays chewy and overpowers the fillings.
• Secure each wrap tightly with a toothpick through the seam side down to prevent unraveling.
• Cook over medium heat so the bacon renders slowly and the fillings cook through at the same pace.
• Serve warm. The glaze sets and hardens as it cools, and the bacon loses its crunch.

Variations

• Use chicken liver instead of scallops for a traditional rumaki preparation.
• Add a dash of sriracha to the teriyaki-honey glaze for heat.
• Swap pineapple for mango chunks during summer months.