Caramelized Pineapple Wrapped in Prosciutto
Sweet, salty, tangy yumminess in every bite
Chef Steffani Adaska combines unique flavors to create this easy, one-bite appetizer. You can learn from her in person at A Taste of the Mountains Cooking School at Glen’s Bernerhof Inn. The Culinary Institute of American grad is also available for consulting on menu development and hosting food-related events. Contact her by email at email@example.com.
Caramelized Pineapple Wrapped in Prosciutto with Bacon Dust Gremolata
Serving Size: 16-20 pieces
Feel free to double the recipe. It disappears quickly.
3 slices of North Country Smokehouse bacon (or other high-quality bacon)
1 small garlic clove, peeled and zested with a microplane
2 teaspoons fresh lemon zest
2 tablespoons finely minced fresh chives or parsley
1 fresh pineapple
5 tablespoons brown sugar
2 teaspoons fresh lemon juice
5 ounces, paper-thin slices of Prosciutto di Parma – cut in half lengthwise
Freshly ground black pepper to taste
For the Bacon Dust Gremolata:
Cook bacon slices until well-done, but not burnt. Pat dry with paper towels to remove as much fat as possible. Place in the refrigerator to cool and harden. Once cool, break up the bacon into small pieces and pulse in a spice grinder to fine. Alternatively, you can mince as small as you can with a sharp knife.
Combine bacon dust with garlic, lemon zest and fresh chives. Set aside.
For the Pineapple/Proscuitto:
Heat up grill or cast iron pan to medium-high.
Cut off the top and bottom of the pineapple and remove the skin with a sharp knife. Cut the pineapple into ½ inch round slices.
In a small bowl, loosen the brown sugar by adding the lemon juice, adding a bit of water if needing a looser consistency.
With a pastry brush, liberally brush the brown sugar mixture on one side of the pineapple slices and place on hot griddle or pan. Add brown sugar to the top side of pineapple slices as the bottom cooks.
Cook pineapple slices on each side until the sugar begins to caramelize and the pineapple begins to soften a bit, about 1 ½ to 2 minutes per side. Remove pineapple slices from the pan and allow to cool on a plate. Finish cooking the remaining slices.
When all of the pineapple is cooked, cut the slices into quarters and remove core with a sharp paring knife. Be sure to reserve any of the brown sugar-pineapple juice that seeps from the slices.
Wrap a piece of prosciutto around each chunk of pineapple and secure with the toothpicks.
Arrange pieces on your serving tray and drizzle the slices with any reserved brown sugar-pineapple juicy goodness. Sprinkle generously with the bacon dust gremolata, season with freshly ground black pepper and serve.
Chef’s Note: The bacon dust gremolata can be made a day ahead and kept in the refrigerator. Chef Steffani recommends wrapping with the prosciutto just before serving to avoid the prosciutto becoming soggy. Or the prosciutto-wrapped pineapple pieces can be lightly browned in a non-stick pan right before serving.