A classic Hawaiian appetizer.

• 1/2 lb chicken livers, chopped into 1/2 inch pieces
• 1/2 cup teriyaki sauce
• 1 Tb brown sugar
• 2 cloves garlic, minced
• 1 tsp black pepper
• 1-2 cans whole water chestnuts, cut in half (35-40 pieces total)
• 1 lb bacon, each slice cut into thirds.
• toothpicks

1. Combine teriyaki sauce, brown sugar, garlic, and black pepper. Mix well.
2. Add chicken and water chestnuts and mix well. Cover and let marinate 2-4 hours in refrigerator.
3. Soak toothpicks in water to avoid burning.
4. Preheat broiler.
5. Place chicken liver on top of each half water chestnut, then wrap in bacon pieces. Secure with toothpicks.
6. Place rumaki in oven, about 2 inches away from broiler.
7. Cook 3-4 min, then turn and cook an additional 2-3 min, until bacon is browned.
8. Serve immediately.