Mini Roasted Pineapples

These mini roasted pineapples make the most adorable appetizer for those summer parties and BBQs…or anytime of year! They’re also super easy to make and are a lighter option with only 15 calories per bite! You can’t go wrong with this tasty little bite! {Gluten-free}

Guess what guys?!

I think I’ve discovered the cutest little summer appetizer of all times.

Little mini roasted pineapples with a little bite of mozzarella cheese and a rosemary sprig to make it look extra classy.

Aren’t they the sweetest little thing EVER?!

I wish I could take the credit for coming up with this brilliant appetizer, but I initially spotted this idea on Pinterest by Sprinkles and Sprouts and HAD to try them out!

Originally, they were made with a bit of spicy kick from the red pepper flakes and some chopped rosemary and placed in a frying pan to brown, but I decided to make a few minor tweaks to the ingredients while still sticking with the same general concept.

First, I decided to switch up the cooking method and roast the pineapple. I’ve always been a huge fan of roasting vegetables (like my favourite cinnamon sweet potato fries) since it brings out the natural sweetness and makes them taste SO amazing.

So I thought, why not try it with fruit?

I got to work chopping up some pineapple into about one-inch chunks (you can also use pineapple tidbits packed in water to make it even easier), coated them with a little bit of olive oil, cinnamon, honey and a pinch of salt and roasted them on a parchment paper-lined baking sheet for about twenty minutes.

And THIS is where the magic happens.

Out of the oven pops these slightly browned and caramelized pineapple chunks that I could seriously snack on all day.

When I took them out of the oven, I tested one to check if it was done and pretty much had to restrain myself from eating the whole pan.

Gotta save some pineapple for those adorable appetizers!

But seriously, they were so sweet and delicious.

Next is the fun part. You want to roll the mini bocconcini pearls in the same mixture as the pineapple chunks and then you’re going to start building the cute little pineapples.

I recommend getting some fresh rosemary sprigs and cutting them into about 1-inch pieces. You may need to trim some of the greenery from the bottom so that just the stem is revealed.

Then, you’re going to stick the stem into a bocconcini pearl and pineapple chunk and voila!

You have the most adorable appetizer EVER!

Now as simple as it may seem, many people might question how you actually eat this appetizer. So here is a step-by-step guide:

1. Take one big bite of the pineapple and cheese and skip the rosemary sprig (you can totally eat that too, but it’s mostly for presentation).
2. Get this mouthwatering combo of sweetness oozing from the roasted pineapple and an ounce of smooth creaminess from the cheese all in your mouth. At the same time.

It’s as simple as that.

As I mentioned in my Summer printable post, I’m all about the tropical vibes right now, so this appetizer fits right into that theme.

Wouldn’t these be just perfect for a summer party or BBQ?

Serve them on a pretty white tray along with some cute pineapple napkins like these ones (or these blush pineapples foil ones are cute too) and you’re all set!

They’re a lighter and healthier option with only 15 calories per bite, which many people crave in the warmer summer months, so I guarantee they’ll be a hit at your next get together!

More healthy appetizers

• Ultimate Charcuterie Board
• Berry Skewers
• Grape and Cheese Skewers
• Cucumber Bites
• “Caramel” Apple Skewers

Did you make this recipe? Scroll down to leave a rating and review!

Course Appetizer

Mini Roasted Pineapples

By: Elysia

Servings 30 mini pineapples

These mini roasted pineapples make the most adorable appetizer for those summer parties and BBQs…or anytime of year! They’re also super easy to make and are a lighter option with only 15 calories per bite! You can’t go wrong with this tasty little bite! {Gluten-free}

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

1x2x3x

• 30 chunks of pineapple can use pineapple tidbits packed in water or fresh pineapple cut into 1-inch chunks
• 30 Rosemary sprigs trimmed (each piece should be about 1-inch long)
• 30 bocconcini pearls mini mozzarella balls
• 2 tsp. olive oil
• 1/8 tsp. cinammon
• 1/2 tsp. honey
• Pinch of salt

Instructions

• Preheat oven to 400 degrees F.
• Place chunks of pineapple in a medium-sized bowl and toss with olive oil, cinnamon, honey and salt.
• Place pineapple on baking sheet lined with parchment paper and roast in the oven for 10 minutes. Flip the pineapple and roast for an additional 10 minutes or until slightly browned.
• Meanwhile, place bocconcini pearls in the same bowl where you just had the pineapple and toss so that each pearl is coated in the remaining mixture.
• Cut rosemary sprigs into about 1 inch pieces and trim so that there is some stem exposed at the bottom of each sprig.
• When the pineapple is finished roasting, allow it to cool for several minutes.
• Next, poke the exposed rosemary stem into one bocconcini pearl, followed by a chunk of pineapple. Repeat for the remaining skewers.
• Cover and keep chilled until your party. For best results, eat them the same day you prepare them.

Nutrition

Calories: 15kcalCarbohydrates: 2gFat: 1gCholesterol: 1mgSodium: 7mgSugar: 1g

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Recipe adapted from Sprinkles and Sprouts

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