Popular in the cocktail culture, rumaki are traditionally made with water chestnut and a slice of liver wrapped together in a slice of bacon. This version is for the liver-phobic among us, with scallops in its place.
Cut bacon strips into thirds. Wrap each water chestnut, pineapple chunk and scallop individually with a piece of bacon and secure with a toothpick.
In a frying pan, heat oil and sauté the bacon-wrapped pieces over medium heat until bacon is crisp. Drain on paper towel.
In a small saucepan, combine teriyaki sauce and honey; mix well and continue cooking over medium-high heat until sauce thickens slightly.
Arrange toothpick pieces on a serving plate and serve with the sauce on the side.