These do take a little time to bake so the bacon comes out crispy and the crab has a chance to soak up the marinade flavors. If you cook these before your party guests arrive, keep them warm by pouring the marinade juices into the bottom of a slow cooker, then add the rumakis. Turn the slow cooker to LOW and these will hold nicely for 2-3 hours, if they last that long. Enjoy and Happy Super Bowl!!
1 lb Regular Cut Bacon, slices cut in half
1 can Pineapple Chunks, drained with juices reserved
1/3 cup Brown Sugar
1/4 cup Soy Sauce
Preheat oven to 375. In a small bowl combine the pineapple juice, brown sugar and soy sauce, stirring to fully blend the brown sugar. Place the pineapple chunks in a bowl and chill. (The pineapple can be served later with the rumakis.)
Assemble the rumakis by laying the slices of bacon flat on a cutting board. Place one piece of crab on each piece of bacon, roll them up and skewer with a toothpick. Place the rumakis in a baking pan and continue making the rest of the rumakis.
Place the baking pan in the oven and bake for 20 minutes. Remove the pan from the oven and drain off the bacon dripping using a baster. Turn the rumakis over and pour half of the marinade liquid over them. Return the pan to the oven and bake 10 minutes.
Remove the baking pan from the oven, drain off about half of the marinade mixture, pour the rest of the fresh marinade over the rumakis and return to the oven for 10 - 15 minutes or until the bacon is browned and crispy around the edges. Serve with the pineapple chunks on the side.