Everyone’s favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout’s cheese board.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- One 1-inch-thick slice pineapple, peeled and cored
- One 8- to 12-ounce wheel Brie or Camembert, cut in half horizontally
- 8 slices prosciutto (about 8 ounces)
- Crackers and bread, for serving
Instructions
- Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)
- Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
- Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 273 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 74 mg |
| Sodium | 1358 mg |
| Serving Size | 1 of 6 servings |
| Calories | 273 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 74 mg |
| Sodium | 1358 mg |
Reviews
So delicious. This is always a hit every year…it is one of my “go-to’s”….one tip is to make sure that it is cut into pieces for serving, as it is difficult to cut into because the prosciutto forms a lovely hard crust.
I’d like to know how to adjust the cooking time and temp for using an air fryer to make this……
This is amazing. I loved the salty sweet.
We’ve made this 3 times, it is incredibly tasty! I once made it on my grill pan on my stove but the prosciutto didn’t get crispy, so I don’t recommend this. everyone raved about this!
This was delicious! I made it as an appetizer for a family get together and everyone loved it. The combination with the sweetness of the pineapple, gooey cheese and salty prosciutto really hit the spot! I can’t wait to make this again, awesome recipe!!!
it was wonderful! amazing!
Perfect. So delicious.
I made it in a cast iron pan, came out awesome! I used raspberry jam in the middle instead of pineapple! I kept in warm in the toast oven on 250% for 20 minutes then served with crackers! Putting it on my Christmas Eve appetizer list!!!
Great idea. Fast n easy. Tried it on my smoker. Turned out great
I will add it to get together s