Rosemary Pineapple Mozzarella Bites
Recipe - Dearborn Market
Rosemary Pineapple Mozzarella Bites
Prep Time5 Minutes
Servings5
Cook Time15 Minutes
Ingredients
2 tbsp olive oil
1 tbsp chopped rosemary
20 bocconcini (bite-sized mozzarella balls)
1/4 tsp red chili pepper flakes
1 can (8 oz.) DOLE Pineapple Chunks, drained
Directions
- Heat olive oil in a frying pan over low heat; add rosemary and stir gently until it starts to shimmer. Remove from heat and pour into a glass bowl.
- Drain bocconcini and add them to a separate bowl with chili flakes. Shake gently to ensure each ball has a little chili on it, then set aside.
- Place frying pan back on medium-high heat (no need to wash it) and add pineapple chunks. Cook for 2 minutes then flip and cook on the other side for another 2 minutes.
- Remove from the heat and add to the rosemary oil. Allow to cool.
- Thread one bocconcini ball and one pineapple chunk on each cocktail stick and set on a platter. Cover and keep chilled until ready to serve.
5 minutes
Prep Time
15 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$22.49$0.33/fl oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
$1.99$3.02/oz
Not Available
Not Available
Dole Pineapple Chunks in Heavy Syrup, 20 oz
$2.79$0.14/oz
Directions
- Heat olive oil in a frying pan over low heat; add rosemary and stir gently until it starts to shimmer. Remove from heat and pour into a glass bowl.
- Drain bocconcini and add them to a separate bowl with chili flakes. Shake gently to ensure each ball has a little chili on it, then set aside.
- Place frying pan back on medium-high heat (no need to wash it) and add pineapple chunks. Cook for 2 minutes then flip and cook on the other side for another 2 minutes.
- Remove from the heat and add to the rosemary oil. Allow to cool.
- Thread one bocconcini ball and one pineapple chunk on each cocktail stick and set on a platter. Cover and keep chilled until ready to serve.