Prep time:
Cook time:
Total time:
Serves: 4-8
This easy recipe has a fresh taste because it has a fresh sprig of rosemary that plays an important part. Grill with the rosemary but remove before eating! It leaves a savory herbaceous oil that combines with the fruity caramelized pineapple and salty prosciutto which pairs perfectly with Bokisch Verdejo!
Ingredients
- Sliced Fresh Pineapple Round (cut into 4 pieces, 1 per person)
- Sliced Prosciutto (2 per pineapple round, cut into 2 pieces)
- Fresh Rosemary Sprig (4,1/2 "sprigs per pineapple round)
- toothpicks (4 per pineapple round)
- balsamic glaze
Instructions
- Cut the pineapple round into 4 pieces.
- Cut the prosciutto slice into two long vertical pieces and wrap around the pineapple round. (Note: If you put a smaller piece of prosciutto, it will stick to the grill and will end up being too thin to char properly and end up sticking to the grill when you flip it.)
- Wrap the pineapple with a sprig of fresh rosemary by the prosciutto and secure with a toothpick.
- Rub lightly with olive oil, then grill and char the edges on slow heat.
- Serve immediately with a drizzle of balsamic glaze or a squeeze of lime.
- Note: Remove the fresh rosemary sprig before eating! it leaves a beautiful essence but it is too bitter to consume!
Here is the “mise en place” (or lay out) of your essential ingredients.
It’s nice to serve with some fresh lime wedges to squeeze over each bite to give a nice touch of acidity!
