Prep Time: 10 Minutes
quarter (2 cups or 200 g) pineapple, cut into 8 pieces
4 slices prosciutto, finely sliced
1. Slice quartered pineapple into 8 wedges of even size. Wrap each wedge in a half a slice of prosciutto.
2.Pineapple skin, also known as 'bark', left over from peeling makes for ideal mini platters to serve.