Description
This appetizer is sweet and salty in one juicy bite!
Ingredients
- 1 Pineapple
- 1 clove Garlic
- 1-½ Tablespoon Fresh Basil
- 2 Tablespoons Honey
- 2 teaspoons Balsamic Vinegar
- 1 teaspoon Sea Salt
- 6 slices Prosciutto
Preparation
Slice off both ends of pineapple, then shave off skin until just the flesh is left. Cut into quarters lengthwise and place in a 1/2 gallon Stasher bag or place in a deep dish or bowl.
Mince garlic and slice basil into thin strips. Add to the container.
Add honey, balsamic vinegar, and sea salt. Make sure the pineapple is coated with all the ingredients by shaking the bag closed or using a basting and pastry brush. Let marinate in the refrigerator for at least 1 hour. Save the marinade that is left in the bag!
Set grill to medium-high. Once hot, grill the quarters of pineapple for about 5–7 minutes. Flip and grill for another 5–7 minutes. Once there are grill marks, that’s a sign you can flip the pineapple. When done, cut each piece of pineapple into 3 to 5 smaller chunks.
If needed, cut the slices of prosciutto in half lengthwise. Wrap each strip around a piece of pineapple, and thread onto skewers. Arrange on a plate and drizzle leftover marinade before enjoying.
