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Bocconcini Pineapple Prosciutto and Rosemary Skewers
  • Prep
    15 min
  • Total
    20 min
  • Serving
    20 skewers

Bocconcini, Pineapple, Prosciutto and Rosemary Skewers


  • 30 mL (3 tbsp) olive oil
  • 15 mL (1 tbsp) rosemary, minced
  • 20 Saputo Cocktail Bocconcini, drained
  • 1 mL (¼ tsp) Espelette pepper
  • 1 whole fresh pineapple, peeled and quartered
  • 10 slices prosciutto, halved
  • 20 stems rosemary
  • Balsamic reduction, to taste


  1. Infuse minced rosemary in olive oil for 1 minute in a frying pan over medium heat. Reserve the infused oil in a heat-resistant bowl.
  2. Place the Bocconcini cheese in a bowl and sprinkle with Espelette pepper. Mix thoroughly to distribute. Set aside.
  3. Barbecue option: For even more flavour, grill the pineapple quarters on the oiled grill of a barbecue on high until they become caramelized, around 2 minutes on all sides. 
  4. Frying pan option : In the same frying pan you used to infuse the oil, fry the pineapple quarters on high heat for around 2 minutes, or until they take on an attractive caramelized colour. Flip the quarters and fry the other side.
  5. Next, cut the pineapple quarters into 3 cm cubes and drop them into the infused oil. Let cool.
  6. Remove the bottom leaves from the rosemary stems and use each to skewer a Bocconcini cheese, a pineapple cube and a slice of prosciutto.
  7. Place on a serving dish and drizzle with infused oil and balsamic reduction.