Start off your brunch-feast for with the easy to prepare yet tantalizingly sweet & savory Prosciutto Wrapped Pineapple Spears.
*This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.*
Sweet & Savory Proscuitto Wrapped Pineapple Spears. Because they’re delicious, and because they’re a nice change from prosciutto wrapped melon slices. I hope you’re feeling me on this!
When I know I’m going to indulge in a decadent weekend brunch with all of my favorite foods; I like to start the meal off with a bit of pineapple. I’ve heard that pineapple helps melt away belly fat, but don’t quote me on that, because it’s not really true!
However, since I like to *THINK* it may be true I’ve convinced myself that it’s a great way to kick off #BrunchWeek and that maybe all those other calories to follow won’t actually count. Ha! Ha!
Yes. I’m delusional!
However, once you try these Prosciutto Wrapped Pineapple Spears you’ll be a believer, too (in how flavorful they are, not that your belly fat is melting.) (Not that you have any belly fat, of course)! 😉
This is my first ever time participating in #BrunchWeek, and I’m I ever excited! Breakfast foods, and most especially brunch items, have always been a favorite of mine. Maybe because brunch, as a culture, seems so celebratory. The celebration of eating good food on a lazy weekend. What could be better than that?
In any case, I’m thrilled to be a part of it this year and am excited about all the recipes I’ll be sharing this week, along with all the recipes the other #BrunchWeek family of food bloggers will be sharing this week as well.
Take your time to linger over these Sweet & Savory Prosciutto Wrapped Pineapple Spears. There is no rush. It is brunch, after all. 😉
- 8 pineapple spears
- 16 prosciutto slices
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Pat each spear dry with a paper towel.
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Gently wrap each pineapple spear with 2 slices of prosciutto.
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Chill until ready to serve.
Take a look at what the #BrunchWeek Bloggers are creating today!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Welcome to #BrunchWeek 2018
Hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad, and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm-fresh taste you and your family love – any way you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer, and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
**Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
I hope you’ve enjoyed my recipe for Proscuitto Wrapped Pineapple Spears, and all the other fabulous recipes kicking off today’s fabulous #BrunchWeek 2018.
Should you have any questions regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
Yum! I would love to have these pineapple spears on my brunch table.
I know you’ll love them, Tara. They’re SO easy to whip together!
Oh my gosh, I LOVE this idea! Like a spring brunch Christmas ham dinner, almost. Salty, sweet, and acidic, just the way I love it. Yum Renee!!!
I’m a sucker for a sweet and salty bite, too! Keeps me coming back for more. Thanks, Erica!
I love melon wrapped in proscuitto so I’m sure I’d love this with pineapple!
You totally would, Ellen!
This seems like a great food to have when i’m entertaining. They are healthy bite sized and look quite tasty. I Think my friends will really enjoy them. Thanks for the recipe.
Thank you! I know your friends will love them. I think they’d go great with a cocktail or glass of champagne.
I’d have to eat a whole grove of pineapple to melt off my belly fat LOL….I’ll start slowly with one of these delicious spears.
LOL. You’re funny, Wendy!
This twist on the classic is right up my alley. I don’t like cantaloupe, but I love pineapple!
I’m glad I’ve given you this option. I know you’ll love it!
Now this is a combo I have to try!