In a large frying pan, cook the chicken livers in a mixture of soya sauce, vinegar, and sugar. Drain and cool the livers. Slice into bite sized pieces.
Place one piece of liver, water chestnut and 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.
Broil on the second rack of your oven for 5 minutes or until bacon is crispy. Serve immediately.