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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Ingredients
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1
pineapple
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1
clove garlic
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1.5 tablespoons
fresh basil (sliced into strips)
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2 tablespoons
honey
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2 teaspoons
balsamic vinegar
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1 teaspoon
sea salt
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6
slices prosciutto
Directions
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Cut the pineapple by slicing off the two ends then shave off the 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.
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Mince the garlic and cut the basil into thin strips and add to the container.
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Add the honey, balsamic vinegar, and sea salt. Make sure the pineapple is covered by all the ingredients by shaking the bag closed or using a basting and pastry brush. Let marinate in the refrigerator for at least an hour. Save the marinade that is left in the bag!
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Set the grill to medium-high. Once hot, add the quarters of pineapple for about 5-7 minutes and then flip for another 5-7 minutes. Once there are grill marks, that’s a sign you can flip the pineapple.
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When done, cut each piece of pineapple into 3-5 smaller chunks.
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If needed, cut the slices of prosciutto in half lengthwise (what I did), wrap each strip around a piece of pineapple, and stick on the skewer.
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Arrange on a plate and drizzle the leftover marinade before enjoying.
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