Bacon, Scallop and Pineapple Bites

By courtneyepowell

Ingredients

• 1/2 ripe pineapple (about 12 oz), peeled, cored and cut into 24 1-in pieces
• 1 lime, zested and juiced
• 1/2 t kosher salt
• 1/2 t freshly ground pepper
• 5 scallions, white and light green parts only, cut into 24 pieces (about 1-in long)
• 4 slices low-sodium bacon (4 oz), cut into 24 pieces about 1 in long
• 12 scallops (1 lb), halved
• 1/3 c low sodium teriyaki sauce

Details

Servings 24

Preparation

Step 1

Preheat oven to 400. In a small bowl, soak 24 wooden toothpicks in warm water. Lightly coat a large rimmed baking sheet with cooking spray.

In a medium bowl, combine pineapple, lime zest and juice, salt and pepper; toss well to coat. Using a soaked toothpick, skewer in this order: a piece of scallion, a bit of bacon, a scallop half, and a cube of marinated pineapple. Place onto the prepared baking sheet, standing vertically with the pineapple side down. Repeat with remaining ingredients.

Baking 12-15 mins, until the scallop and bacon are cooked through. Transfer to a platter and serve with teriyaki sauce.