- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
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
- Preheat grill to medium heat.
- 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.
- Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
Glaze:
- Place all ingredients into a medium bowl and whisk together.
Vinaigrette:
- Pour ingredients into a small bowl and whisk together.
