These are fast to make - and easy!
Items needed:
1- pineapple ( cored or cubed if available)
1 or 2 approx. 3 oz packages of pre-sliced (paper thin) prosciutto
1 lb. of fresh mozzarella "cherry" sized balls ( often found in herbed olive oil on a salad bar or deli case).
1 box of tooth-picks
You will also need Frogmats, or a fine wire grate to keep these on top of the grates.
Use only fresh pineapple. The canned stuff will fall apart - and does not have the same flavor.
Cut pineapple into cubes, or buy fresh cubed at the grocery. Cut 1/2 length strips of prosciutto, and you can either wrap this around the pineapple cubes - *or* simply roll up a piece, and hold on top of the pineapple, while you poke a tooth-pick thru the center of a mozzarella ball. Then - push the tooth-pick down thru the prosciutto, and the pineapple - to hold them all together.
*NOTE* - the pictures show a horizontal wrap....Don't bother with this method. It takes 2 toothpicks, and yields no better results)
Place these on the cool side of the grill - or smoker - over indirect heat at 200-250F for approx 15-20 minutes or until the cheese is "drooping" down over the prosciutto and pineapple. Best served warm.....
You can garnish with a little red pepper flake, or an Italian blend of herbs to your liking.....
Photobucket is not allowing me to re-size pics right now...sorry....
Will be making these at the Fall Gathering..... 
