1 (8-oz.) can sliced water chestnuts
12 oz. fresh pineapple chunks, cut into 1-inch pieces
15 bacon slices, halved
¼ cup teriyaki sauce

Preheat oven to 400°. Place 1 water chestnut slice on top of 1 pineapple chunk; wrap with 1 bacon piece. Repeat procedure with remaining water chestnuts, pineapple, and bacon. Place, seam sides down, in a lightly greased broiler pan.

Bake at 400° for 20 to 25 minutes; baste both sides with teriyaki sauce. Turn and bake 20 more minutes or until bacon is crisp. Serve immediately.

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