For the olives and smoked oysters, wrap a bacon slice around each individual ingredient and secure with a toothpick. Set aside in a shallow baking pan.
For the water chestnuts, wrap a bacon slice around each water chestnut and secure with a toothpick. In a separate bowl, mix together soy sauce and sugar and pour over top of wrapped water chestnuts. Marinate for 30 minutes. Place on a shallow baking pan.
For the pineapple, marinate pineapple chunks in French dressing for about 30 minutes. Then after it has marinated, wrap each chunk of pineapple in a bacon slice and secure with a toothpick. Place on a shallow baking pan.
When you’re ready to make them, preheat the oven to 375°F. Bake for about 25 to 30 minutes or until bacon is crisp. Serve hot. Makes about 80-90 appetizers.
Notes
If you use thick cut bacon, it will take longer to bake.