10 strips (100g) bacon, cut in half
300 g chicken liver, cut into bite-size pieces
1 can (234 g) DEL MONTE Fresh cut Pineapple Chunks, drained (reserve syrup)
1 pc medium red bell pepper, cut into cubes
2 tbsp DEL MONTE Original Blend Ketchup
1/2 tbsp calamansi juice
2 tsp Worcestershire sauce


2 bunches (1/2 kg) spinach, leaves and tender stalks only, blanched for 1 minute
1 pc medium singkamas, cut into strips
2 pc medium tomatoes, seeded and diced


3 tbsp olive oil
1 tbsp DEL MONTE Red Cane Vinegar
1 clove garlic, minced
1/2 tsp ginger juice
1 tbsp pineapple syrup

1 WRAP bacon around chicken liver. Thread one DEL MONTE Fresh Cut Pineapple, chicken liver, bell pepper and another pineapple chunk in toothpicks. Marinate skewered liver, vegetables and pineapple in mixture of 2 tbsp pineapple syrup, 2 tbsp brown sugar, DEL MONTE Original Blend Ketchup, calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and Worcestershire sauce for 30 minutes. Drain, reserve marinade.

2 BROIL for 4 minutes. Turn and brush with marinade. Broil for another 3 minutes. Set aside.

3 COMBINE ingredients for salad. Chill. Mix ingredients for dressing in a jar with 1/4 tsp iodized fine salt and 1/4 tsp pepper. Chill. Shake well before pouring over vegetables. Serve with pineapple rumaki.

Serves 6
High in Riboflavin – essential for growth and production of
red blood cells.


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