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.