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This is the fastest and easiest appetizer ever. My pineapple, strawberry and basil bites are assembled using the freshest fruit and basil and the cheese of your choice.

In this recipe, I used Laughing Cow wedges. I was looking for a low calorie option for my guests who were all watching their waist lines and this cheese choice worked best for them. Using cubes of cheddar, Swiss, smoked gouda or brie would all be good substitutions. You can literally pull this together in five minutes and your guests will love them. They look fabulous and the sweet and tangy fruit go great with the basil and that drizzle of pineapple balsamic vinegar brings it all together.

I used a pineapple flavored balsamic vinegar from Patricia and Paul, but if you don’t have that substitute regular balsamic vinegar that you cook down to a glaze or you can even buy the glaze already made at the grocery store. To turn balsamic vinegar into a glaze, simply heat it on the stove in a small pot until boiling. Boil for a minute and take it off the stove to cool. As it cools, it will thicken.

No balsamic vinegar? Try honey or agave as alternatives. They would all work just great in this recipe.

One note on the strawberries, it is summer in Southern California and they are just beautiful! Big, ripe and juicy. You don’t want to make these with frozen fruit…it won’t work. The fruit will be soggy and too soft. If you want to make it in different seasons, try a mix of what ever fruit is fresh and in season. Back to the strawberries. You want to remove the green tops and you want to cut out the tough hull at the end. You can buy a strawberry huller or you can use a small, sharp paring knife to cut around it and just pop it out.

To assemble this dish, I use four-inch wooden skewers and alternate a piece of cheese with a basil leaf wrapped around it, a pineapple chunk and a hulled strawberry half on each skewer. Place them on a platter as you finish assembling them.

You can prepare these in advance and plate them. Keep in the fridge until ready to serve and drizzle with the cooled balsamic glaze right before serving.

Looking for other fast and easy appetizer ideas? Try some of my favorites:

Summarize and Save This Content

CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Pineapple, Strawberry & Basil Bites

This fast and easy appetizer is great for last minute guests, BBQs and work as kids after school snacks too.

5 from 1 vote

Prep Time 10

Cook Time 2

Total Time 12

Course Starter

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 4 Large Fresh strawberries, hulled and cut in half
▢ 8 Large Chunks Fresh pineapple
▢ 8 Fresh Basil leaves
▢ 4 Wedges semi-soft cheese or the cheese of your choice
▢ 2 Tbsp. Patricia and Paul White Pineapple Balsamic Vinegar

Instructions

Assemble your ingredients. If using the cheese wedges, cut each in have creating two triangles out of each wedge.
Wrap a basil leaf around each cheese wedge and skewer on a four-inch skewer. Add a pineapple chunk and a strawberry half. Do this until you have 8 skewers. Place them on a platter.
In a small saucepan, bring the balsamic vinegar to a boil. Immediately take off the heat and let cool. The vinegar will thicken as it cools into a sweet and delicious glaze.
Once cooled, drizzle the balsamic glaze over the skewers and serve. Enjoy!

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Keyword appetizer, fruit, healthier choice, starter

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.