Caramelized pineapple picks

1 small fresh pineapple, peeled,
cored and cut into 1-inch pieces
2 tablespoons butter, cubed
2 tablespoons brown sugar
16 ounces gouda cheese,
cut into 1-inch pieces
Picks or toothpicks

    Warm a large, nonstick skillet over medium-high heat. Toast pineapple, in batches, for 2-3 minutes on each side or until brown. Set aside. Warm butter and brown sugar in the same pan over medium heat. Cook and stir for 2-3 minutes or until brown sugar is dissolved and mixture is slightly thickened. Add pineapple in batches; toss to coat. Remove from the heat. Cool pineapple and sauce slightly. Thread gouda and pineapple on picks; drizzle with remaining sauce.