Roasted Pineapple with Prosciutto

Scott Uehlein

Canyon Ranch, Tucson, AZ

At Chefs & Champagne, Scoot Uehlein prepared this dish with duck prosciutto, but he says that the more common pork product works well, too.


  • 1 tablespoon fresh rosemary
  • 1/4 cup extra virgin olive oil
  • 1 medium pineapple, top removed
  • 8 ounces prosciutto di Parma
  • Freshly ground black pepper to taste


Preheat oven to 350°F.

Purée the rosemary and olive oil in a blender until smooth. Strain the rosemary oil into a small bowl and discard the solids. Set aside.

Place the pineapple on a baking sheet and roast for 45 minutes to 1 hour, until softened. Remove from the oven and transfer to a cooling rack. Once the pineapple has cooled, cut away the peel. Cut the pineapple into quarters, remove the core, and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place a few slices of the prosciutto next to the pineapple. Drizzle with 1/2 teaspoon of the rosemary oil and sprinkle with black pepper.


8 servings