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Roasted Pineapple with Duck Prosciutto

1.5 Hours
8 People
Slices of pineapple roasting on grill.


1 med pineapple, top removed
4 oz parma prosciutto
4 tsp rosemary oil*
1/2 tsp freshly ground black pepper


  1. Preheat oven to 350F.

  2. Roast pineapple for 1 hour, or until softened. Cool and peel.

  3. Cut pineapple into quarters, remove core and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place 1/8 shaved prosciutto next to the pineapple. Drizzle 1/2 teaspoon rosemary oil over pineapple and prosciutto. Sprinkle with black pepper.

*To make rosemary oil, puree 1 tablespoon fresh rosemary and 1/4 cup extra-virgin olive oil. Strain.


Calories 124
Protein 4g
Sodium 268mg
Carbohydrates 18g
Fat 5g
Fiber 2g
Cholesterol 112mg
Servings 8