These bacon-wrapped appetizers are guaranteed to be a crowd-pleaser. I’ve included four savory and sweet fillings—water chestnuts, smoked oysters, pineapple, and stuffed olives—each wrapped in crispy, salty bacon for an irresistible bite.
Bacon pairs well with almost everything — I even add it to deviled eggs. These bacon-wrapped appetizers are easy to prepare and versatile; you can assemble them ahead of time, refrigerate, and bake just before serving.
My mom always made bacon-wrapped water chestnuts marinated in soy sauce for holiday gatherings, and it’s a tradition I still follow. This year I made water chestnut bites along with pineapple, smoked oysters, and olive varieties. The combination of sweet and salty options ensures there’s something for everyone—just label the platter if guests have preferences.
Ingredients
Plan on about one package of bacon per filling type; you’ll want thin-sliced bacon for easy rolling and to avoid cracking while baking. Thick-cut bacon will work but may need longer cooking time.
For the water chestnut filling:
- Water chestnuts (1 8-oz can, whole and drained)
- Soy sauce (⅓ cup)
- Sugar (1 tbsp)
For the smoked oyster filling:
- Smoked oysters (2 cans, drained)
For the pineapple filling:
- Pineapple chunks (1 14-oz can, drained)
- French salad dressing (¼ cup)
For the olive filling:
- Stuffed pimento green olives (about 24 whole)
What I used for my bacon-wrapped appetizers
Basic equipment makes assembly easy: a rimmed baking pan to catch grease, a few mixing bowls for marinating, and toothpicks to secure the bacon-wrapped bites.
- Baking pan with rim (keeps grease contained; use a rack if you want extra crispiness)
- Mixing bowls (for marinades and prepping fillings)
- Toothpicks or small skewers (to hold the bacon in place)
How to Make the Best Bacon Appetizers
- Wrap each olive and each smoked oyster in a slice of bacon and secure it with a toothpick. Arrange them in a rimmed baking pan.
- For the water chestnuts: wrap each chestnut in bacon and secure with a toothpick. In a small bowl, combine soy sauce and sugar; pour the marinade over the wrapped chestnuts and let them marinate for at least 30 minutes, then place on a baking pan.
- For the pineapple: marinate the drained pineapple chunks in French dressing for about 30 minutes. Wrap each pineapple chunk in bacon, secure with a toothpick, and add to the baking pan.
- Preheat the oven to 375°F (190°C). Bake the prepared bites for about 25–30 minutes or until the bacon is crispy. Serve warm for the best flavor.
This batch yields roughly 80–90 appetizers, making it ideal for large gatherings and holiday parties.
How to Store Leftovers
You can assemble these the night before, refrigerate, and bake when ready. Leftovers should be refrigerated and are best used within 3–4 days; smoked oysters should be eaten first as they lose freshness sooner.
To reheat, place the bites on a baking sheet and warm in the oven until heated through and the bacon is crisp again.
What’s the Best Bacon to Use?
Thin-sliced bacon is ideal for wrapping small fillings because it bends easily and is less likely to crack during rolling and baking. Thick-cut bacon will still taste great but may take longer to become fully crisp.
What to Serve with Bacon Wrapped Appetizers
These bites pair well with other easy crowd-pleasers: baked chicken wings, cheese balls, or small handhelds like wonton cups. A mix of flavors and textures on your appetizer table keeps guests satisfied.
Other amazing appetizer recipes to try…
- Potato Nachos
- Pizza Dip
- Stuffed Bacon Rolls
- Parmesan Crisps
- Crockpot White Chili Chicken Dip
- Ham and Cheese Sliders
- Pigs in a Blanket
- Bacon Wrapped Chicken Bites with Mango Chutney
- Cheese Stuffed Jalapenos
If you have favorite bacon appetizer recipes, I’d love to hear them. Share your creations on social media and tag your posts so others can try your variations.
Bacon Wrapped Appetizers
Ingredients
- 4 packages bacon cut into thirds
Water Chestnut Filling
- 1 can water chestnuts 8oz can, whole and drained
- ⅓ cup soy sauce
- 1 tbsp sugar
Smoked Oyster Filling
- 2 cans smoked oysters 85g cans, drained
Pineapple Filling
- 1 can pineapple chunks 14oz can, drained
- ¼ cup French salad dressing
Olive Filling
- 24 stuffed pimento green olives whole
Instructions
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Wrap bacon around each olive and smoked oyster, secure with a toothpick, and place in a shallow baking pan.
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Wrap each water chestnut in bacon and secure with a toothpick. In a bowl, mix soy sauce and sugar, pour over the wrapped chestnuts, and marinate for 30 minutes. Place on a shallow baking pan.
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Marinate pineapple chunks in French dressing for about 30 minutes. Wrap each chunk in bacon, secure with a toothpick, and arrange on a baking pan.
-
Preheat oven to 375°F. Bake for 25–30 minutes or until bacon is crisp. Serve hot. Makes about 80–90 appetizers.
Notes
Equipment
- Mixing bowl
- 9×13 inch baking dish or rimmed baking pan
- Toothpicks
Nutrition
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Calories: 15 kcal
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Carbohydrates: 2 g
|
Protein: 1 g
|
Fat: 1 g
Nutrition information is an estimate and should not replace professional advice.
Did you make this recipe?
I’d love to see it—share on social media and tag your post so others can try your version.