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Salty prosciutto wrapped around juicy, chunks of pineapple that has been marinated in a medley of flavors… I don’t know about you, but I think that’s worth grilling in the heat for!

These Prosciutto Wrapped Pineapple Skewers are a breeze to prep and you’ll need the grill on for less than 20 minutes.

You. Are. Welcome.

If you like salty + sweet you will love this one! Prosciutto is sometimes called “Italian ham.” It’s a salty Italian meat often paired with a caprese salad (tomato, mozzarella cheese, + extra virgin olive oil).

I loooooove prosciutto on basically anything. But it is especially good with sweet foods, like pineapple!

Often, Italians eat prosciutto wrapped cantaloupe. This is a deviation of that, plus the pineapple is grilled, which is definitely not traditional.

Bromelain

Want to know about an added perk of pineapple? Aside from being sweet and tropical, pineapple is loaded with vitamin C and minerals manganese and copper, among others. What is extra special is the enzyme it contains called “bromelain.”

Bromelain may be used for aiding digestion and relieving inflammatory issues. I don’t have compelling evidence to suggest taking bromelain as a supplement in most cases, but this is just a another reason to love this golden fruit!

Can you get behind the meat + fruit combo? I really hope it fulfills all your salty + sweet dreams.

Prosciutto Wrapped Grilled Pineapple Skewers

Print Recipe

MAKES ABOUT 4-5 SKEWERS

Author: Alexa

Ingredients

Scale

1 pineapple

1 clove garlic

1.5 tbsp fresh basil (sliced in strips)

2 tbsp honey

2 tsp balsamic vinegar

1 tsp sea salt

6–7 slices of prosciutto

Instructions

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.
Mince the garlic and cut the basil into thin strips and add to the container.
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!
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.
When done, cut each piece of pineapple into 3-5 smaller chunks.
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.
Arrange on a plate and drizzle the leftover marinade before enjoying.