The sweet-and-salty combination in this easy, one-bite prosciutto-wrapped pineapple appetizer recipe is addictive. Double the recipe and serve it for a party. The “bites” taste best with fresh pineapple, but can also be made with canned pineapple chunks.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2014


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 375 degrees F. Line a large baking sheet with parchment paper.

  • Cut off the top and bottom of the pineapple and remove the skin with a sharp knife. Cut the pineapple in quarters lengthwise through the core. Cut out the core. (Reserve half the pineapple for another use.) Cut 2 of the pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks. Cut each slice of prosciutto lengthwise into 3 strips. Cut each strip in half crosswise to make 24 pieces total. Wrap a piece of prosciutto around each chunk of pineapple. Place on the prepared baking sheet.

  • Bake on the upper rack until the prosciutto is sizzling and browned in spots, 15 to 20 minutes.

  • Meanwhile, whisk pineapple juice, ketchup, vinegar, cornstarch and garlic powder in a small bowl. Heat oil in a small saucepan over medium heat. Add jalapeno and cook, stirring, for 1 minute. Add the juice mixture; bring to a simmer. Cook until glossy and thickened, 1 to 2 minutes. Serve the pineapple bites on toothpicks with the dipping sauce.


Equipment: Parchment paper, toothpicks

Nutrition Facts

53.8 calories; protein 2.3g 5% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 6g; fat 1.4g 2% DV; saturated fat 0.3g 2% DV; cholesterol 5.6mg 2% DV; vitamin a iu 62.6IU 1% DV; vitamin c 20.8mg 35% DV; folate 10.1mcg 3% DV; calcium 7.7mg 1% DV; iron 0.3mg 2% DV; magnesium 7.1mg 3% DV; potassium 77.8mg 2% DV; sodium 229.3mg 9% DV; thiaminmg 4% DV.