1 small fresh pineapple, peeled, cored and cut into 1-inch pieces
2 tablespoons butter, cubed
2 tablespoons brown sugar
16 ounces Gouda cheese, cut into 1-inch pieces
Picks or toothpicks
1 Warm a large, nonstick skillet over medium-high heat.
2 Toast pineapple, in batches, for 2-3 minutes on each side or until brown. Set aside.
3 Warm butter and brown sugar in the same pan over medium heat. Cook and stir for 2-3 minutes or until brown sugar is dissolved and mixture is slightly thickened.
4 Add pineapple in batches; toss to coat.
5 Remove from the heat. Cool pineapple and sauce slightly.
6 Thread gouda and pineapple on picks; drizzle with remaining sauce.