Ingredients

• Vegetable oil, for the pans
• 3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 bunch scallions, cut into 1 1/2-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• Kosher salt and freshly ground black pepper
• 15 pineapple chunks
• 1 pound bacon, cut in half crosswise
• 2 tablespoons toasted sesame seeds

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Instructions

1. Special equipment: toothpicks
2. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
3. Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
4. Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
5. Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.