Grilled Pineapple, Mozzarella, and Rosemary Skewers

Name: Grilled Pineapple, Mozzarella, and Rosemary Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Ingredients: 2 tablespoons olive oil; 1 tablespoon chopped fresh rosemary; 1/4 teaspoon crushed red pepper flakes (optional); 20 1-inch cubes pineapple (about 2 cups); 20 bocconcini (small mozzarella) balls, drained (about 2 cups); 20 fresh sprigs rosemary; Oil, for the grill

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Serves: 20

Prep Time: 10 minutes

Cook Time: 10 minutes

Nutrition Information: +

Total Calories		200
Total Fat		16g
Choloesterol		50mg
Sodium		40mg
Total Carbohydrates		2g
	Dietary Fiber	0g
	Total Sugars	2g
	Added Sugars	0g
Protein		11g
Vitamin D		0mcg
Calcium		232mg
Iron		0mg
Potassium		29mg

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About Grilled Pineapple, Mozzarella, and Rosemary Skewers

These grilled pineapple, mozzarella, and rosemary skewers are a delicious and easy-to-make appetizer or side dish. The sweet and smoky flavor of the grilled pineapple is perfectly complemented by the creamy mozzarella and the savory rosemary. Taking just 10 minutes to assemble and another 10 minutes to cook it’s the perfect easy addition to your summer cookout of BBQ. Make sure to serve immediately after you take it off the grill to enjoy the best of the flavor combination and melty cheese!

Ingredients

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary

1/4 teaspoon crushed red pepper flakes (optional)

20 1-inch cubes pineapple (about 2 cups)

20 bocconcini (small mozzarella) balls, drained (about 2 cups)

20 fresh sprigs rosemary

Oil, for the grill

Preparation

01In a small sauté pan, heat olive oil over medium-low heat. Add the chopped rosemary and crushed red pepper flakes, if using, and sauté until fragrant, about 30 seconds. Remove from heat and place infused oil in a large bowl.

02Heat the grill to medium-high. Coat the grill grate with oil to help prevent sticking. Toss pineapple cubes in the oil mixture. Thread pineapple cubes on the wet skewers. Grill pineapple for about 5-10 minutes, turning to create grill marks on each side. Remove from heat and let cool.

03Toss the bocconcini balls in the remaining infused oil. Thread a bocconcini ball and a cube of pineapple on each spring of fresh rosemary. Repeat with remaining sprigs.

04Place on a platter and refrigerate for at least 15 minutes to chill before serving.