Prosciutto-Wrapped Pineapple Kebabs

Prosciutto-Wrapped Pineapple Kebabs Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
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.

Yield:

Yields: 10 skewers (serving size: 1 skewer)

Recipe Time

Soak: 30 Minutes
Prep: 15 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 120
Fat 6 g
Satfat 1 g
Protein 4 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 3 mg
Sodium 251 mg

Ingredients

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

Preparation

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.

December 2013
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