Wholesome Eats

Grilled Pineapple, Mozzarella, and Rosemary Skewers

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Serves: 20

Prep Time: 10 minutes

Cook Time: 10 minutos

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


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


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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.