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Rosemary Pineapple Mozzarella BitesRosemary Pineapple Mozzarella Bites
Rosemary Pineapple Mozzarella Bites
Rosemary Pineapple Mozzarella Bites
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Recipe - ShopRite of Byram
Rosemary Pineapple Mozzarella Bites
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
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat and add to the rosemary oil. Allow to cool.
  5. 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
2 tbsp olive oil
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz
1 tbsp chopped rosemary
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
Wholesome Pantry Organic Herbs Rosemary, 0.66 oz
$1.99$3.02/oz
20 bocconcini (bite-sized mozzarella balls)
BelGioioso Fresh Mozzarella All-Natural Bocconcini Cheese, 7 oz
BelGioioso Fresh Mozzarella All-Natural Bocconcini Cheese, 7 oz
$5.49$0.78/oz
1/4 tsp red chili pepper flakes
Product match not available
1 can (8 oz.) DOLE Pineapple Chunks, drained
Dole Pineapple Chunks in 100% Pineapple Juice, 8 oz
Dole Pineapple Chunks in 100% Pineapple Juice, 8 oz
$1.29$0.16/oz

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat and add to the rosemary oil. Allow to cool.
  5. 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.