Few things are as good as caramelized pineapple. Embellish it with a little spicy pepper, salty cured pork with a drizzle of spicy mayo and you’ve got yourself a knock-out party appetizer.

1. In a large bowl, combine brown sugar, ginger, gochugaru, and a pinch of salt. Pat the pineapple dry to remove excess liquid then add to sugar mixture, gently tossing to coat each piece of fruit.
2. Melt butter in a large frying pan over a medium-high heat. Working in batches, fry pineapple rings until sugar has caramelized and each side is golden. Remove from pan to let cool. Once cool, cut each ring into 4 pieces.
3. Pre-heat the oven to 400℉. Roll out your pastry dough and cut each sheet into 12 even squares. Transfer to baking sheet lined with parchment paper. Make an egg wash by beating the egg with a splash of milk. Lightly brush each pastry square with egg wash and score with fork a few times. Finally, place a piece of pineapple and a sprinkle of green onion on top of each square.
4. Baked for 12 to 15 minutes, or until the pastry is golden brown and the pineapple is tender. Let rest for 10 minutes then pile a piece of prosciutto atop each pastry. Finish with sprinkle of white and black sesame seeds and a drizzle of sriracha mayo.