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