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.

Recipe by MyRecipes December 2013

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Theresa Raffetto; Styling: Gerri Williams for James Reps

Recipe Summary

soak:
30 mins
prep:
15 mins
cook:
6 mins
total:
51 mins
Yield:
Yields: 10 skewers (serving size: 1 skewer)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

120 calories; fat 6g; saturated fat 1g; protein 4g; carbohydrates 16g; fiber 1g; cholesterol 3mg; sodium 251mg.
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