Rosemary Pineapple Mozzarella Bites
- Prep Time
- 5 mins
- Total Time
- 15 mins
- Serves
- 5
Ingredients
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2 tablespoons olive oil
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1 tablespoon chopped rosemary
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20 bocconcini (bite-sized mozzarella balls)
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1/4 teaspoon red chili pepper flakes
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20 cocktail sticks or trimmed rosemary branches
Steps to Sunshine!
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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.
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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.
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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.
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Remove from the heat and add to the rosemary oil. Allow to cool.
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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.
