1 (15 1/4 oz.) can pineapple chunks, undrained
1 (8 1/2 oz.) can whole water chestnuts, drained
16 slices bacon, cut in half
1/2 cup brown sugar
1/4 cup tomato catsup
1/4 cup water
2 TBS. red wine vinegar
1 TBS. cornstarch
1 TBS. soy sauce
Drain pineapple, reserving 1/2 cup juice. Cut water chestnuts in half. Pre-cook bacon a little to where they are still soft and haven't crisped up. Wrap bacon around water chestnut halves; top with pineapple chuncks and secure with wooden toothpicks. Lay on cooking sheet and set aside.
In small saucepan, over med-high heat, cook and stir reserved pineapple juice, brown sugar, catsup, water, vinegar, cornstarch and soy sauce until mixture thickens and begins to boil.
Brush pineapple appetizers with sauce. Broil 8 inches from heat source for 8 minutes on each side or until bacon is cooked. Brushing sauce occasionally. Serve with remaining sauce.
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