Sac Foodies

Shared by Amy Jackson 

1 block Monterey Jack cheese, cubed
1 can pineapple chunks
1 jar of green olives (pimento-stuffed)
Toothpicks

Cut cheese into ¾-inch cubes and spread out onto a cutting board or serving plate. Stick a toothpick into each cube of cheese, so the toothpicks are anchored vertically, “standing at attention” (like a soldier). Slide a pineapple chunk onto each toothpick, on top of the cubes of cheese. Next, slide a green olive on top of each pineapple/cheese/toothpick combo. Cover with plastic wrap and refrigerate until ready to serve. (Note: Overnight refrigeration will make the cheese soggy from the pineapple juice, so this recipe is best served immediately.)