- Pineapple 1 large
- 250g Coastal Cheddar cut into bitesize cubes
- 1 bottle 'From Dorset with Love' Gooseberry Vinegar
- Prepare the Pineapple the day before the canapés are needed, place the cubes in a bowl and cover with the FDWL Gooseberry Vinegar. Leave them in the fridge overnight to pickle and tenderize.
- Once ready to assemble, either sear the pineapple cubes in a smoking-hot pan, on a chargrill or BBQ or even with a blowtorch, cool them and then using cocktail sticks spear the cubes with the cheese and serve.