Grilled Pineapple Wrapped in Prosciutto Is Your New Go-To Appetizer

Photo by Sam Bithoney.

When it comes to non-meats, pineapple is my comprehensive favorite thing to griddle in this whole world. The caramelized, roughly bruléed sugars and hazed flavors are pretentious in a cocktail, and a charred fruit creates a greatest burger or pizza topping. (That’s right, pineapple on pizza is good; haters to a left.)

But grilled pineapple is also one half of your new favorite summer appetizer: grilled pineapple wrapped in prosciutto. This ideal pairing has roughly any season we could wish in a singular bite: sweet, tangy, salty, smoky, and a small fatty—it’s all there, my friends. (If you’re a fan of prosciutto criminal melone, we titillate we to try this—dare we contend “upgraded”?—snack during your soonest opportunity.)


In further to being a best of all dainty worlds, they’re—to steal an countenance from my father—as easy as descending off a log. Just cut your pineapple into grill-able shapes (rings and spears both work well), and griddle them over medium-high feverishness for a few minutes, only prolonged adequate to get some good tone on there though prolonged adequate to dry out your fruit. Remove them from a grill, let them cold slightly, and hang ‘em adult in skinny slices of fatty, tainted prosciutto. If you’re around other people, place them on a platter and watch as they disappear during an shocking rate. If you’re not around other people, eat any pork-enrobed stalk in fast succession, with extract streaming down your chin and complacency in your belly. (If we don’t have a grill, do not despair; we can use a griddle vessel or a expel iron pan.)

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Posted by on Jun 15 2017. Filed under Gadgets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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