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

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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.