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1
Cut the pineapple into 1/2-inch cubes using a serrated knife.
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2
Cut the Manchego into cubes about the same size.
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3
You should have about 20 pineapple cubes and 20 Manchego cubes.
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4
Place the sugar in a small skillet and add the water.
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5
Cook over high heat until it turns into a light amber color, 2 to 3 minutes.
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6
(Since this a very small quantity it can be easily overcooked, so watch carefully.)
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7
Add the butter and swirl the pan around.
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8
Everything will splash and bubble, so be careful.
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9
When the butter is well blended with the caramelized sugar, turn the heat to low and add the cinnamon and chipotle.
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10
Cook the caramel, whisking constantly, until it gets a little thicker, about 2 minutes.
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11
Add the pineapple squares and swirl the pan around, allowing the pineapple to caramelize in the sauce and become lightly golden brown, but don't let it get too mushy, 3 to 4 minutes.
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12
Season with salt and pepper.
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13
Pour the pineapple and sauce onto a flat plate.
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14
While the fruit is still hot, place a piece of pineapple on the skewer, then a piece of Manchego.
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15
Place the skewers on a serving plate and serve immediately, while the pineapple is still warm.
