Cheddar with Grilled Pineapple, Smoked Paprika and Honey Butter

Makes 16 pieces
  • 1/2 pineapple, cored and sliced 1/2" thick
  • - Kowalski's Extra Virgin Olive Oil
  • 1/4 cup Velvet Bees Gourmet Honey Butter, warmed
  • 6 oz. aged Cheddar cheese, sliced 1/8" thick
  • - cayenne pepper and smoked paprika, to taste (optional)

Lightly brush pineapple with oil. Grill over high heat, covered, until pineapple is nicely charred (about 6 min. per side). Cut grilled pineapple slices into quarters; place a slice of cheese over each piece of pineapple and drizzle with a little honey butter. Skewer 1 piece each of pineapple and cheese together on a toothpick; dust lightly with cayenne and paprika, if desired.

Beer Pairing

This is great served with a chilled hard cider with a twist of lime.