Grilled Pineapple and Onion Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 large pineapple, peeled

1 red onion, cut in 1/2-inch thick slices

Glaze, recipe follows

1 bag baby spinach

Vinaigrette, recipe follows

Glaze:

1 (8-ounce) jar pineapple ice cream topping

1 teaspoon Chinese five-spice

1/4 teaspoon cayenne pepper

1 teaspoon salt

Vinaigrette:

1 tablespoon Dijon mustard

1/2 cup orange juice

1/2 cup olive oil

Directions

  1. Preheat grill to medium heat.
  2. Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
  3. Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.

Glaze:

  1. Place all ingredients into a medium bowl and whisk together.

Vinaigrette:

  1. Pour ingredients into a small bowl and whisk together.

Spinach Salad with Warm Bacon Dressing

Portobello Mushroom Salad

Spinach Salad with Warm Bacon Dressing

Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing