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"This is a tasty appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon."


40 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Whisk the soy sauce, vinegar, and sugar together in a bowl until the sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the livers into bite-sized pieces.
  2. Preheat an oven to 425 degrees F (220 degrees C).
  3. Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all the ingredients. Place on a baking tray, and repeat until all the ingredients have been wrapped.
  4. Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.
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  1. 9 Ratings


I've been making this recipe for 25+ years and it is always a big hit. Altho we don't like it with the pineapple, we just leave it out. They just disappear as quick as you put them out. Try ...

I made this recipe and it was much different from what im used to. I normally use teriyaki sauce instead of soy and vinegar. I like it much better without the pineapple. Ill stick to my old rec...

Very Delisous!!.. but I'm allergic to pineapple so I left it out, and added a tsp. of Emeril Original spice to the chicken livers when coooking!!BAM!! its really good.. TY!!

Glad I made it. I'm always on the lookout for new chicken liver recipes that aren't fried or a pate. This one did not disappoint. Although I omitted the pineapple, I made as directed and it w...

I marinated the liver for 1 hour prior to cooking. Yummy, yummy and so easy!

change livers to chicken gizzards, called "WALLY'S HOT BITES"