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Prosciutto-Wrapped Pineapple Kebabs

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Soak time 30 mins
Prep time 15 mins
Cook time 6 mins
Yield Yields: 10 skewers (serving size: 1 skewer)
We think your guests will love the savory-sweet flavor combo of Prosciutto-Wrapped Pineapple Kebabs. Cut the pineapple up to a day in advance for these appetizer kebabs.


  • 1 whole ripe pineapple
  • 10 slices prosciutto (5 oz.)
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme leaves
  • Cracked black pepper

Nutrition Information

  • calories 120
  • fat 6 g
  • satfat 1 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 3 mg
  • sodium 251 mg

How to Make It

  1. Fill a shallow container with water. Soak 10 10-inch bamboo skewers for 30 minutes.

  2. Trim and peel pineapple. Quarter lengthwise; remove core. Cut each quarter lengthwise into 3 3-inch long wedges. Reserve 2 wedges for another use. Line a baking sheet with foil.

  3. Place a rack 3 inches from heat source; preheat broiler to high. Skewer 1 pineapple wedge on each stick; wrap each with a slice of prosciutto. Place kebabs on lined baking sheet and cover exposed bamboo completely with sheets of foil. Lightly drizzle each with olive oil. Broil kebabs until prosciutto begins to crisp, 2 to 3 minutes per side. Drizzle with honey, sprinkle with thyme and pepper and serve.