Hot Pineapple Salad Food

HOT PINEAPPLE SALAD

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes. Let stand 10 minutes before serving.

HOT PINEAPPLE SALAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine pineapple, sugar, flour and cheese.
• Transfer to an 8-by-8-inch, 1 1/2 quart baking dish.
• Top with crushed crackers and drizzle with melted butter.
• Bake for 35 minutes.
• Let stand 10 minutes before serving.

GRILLED PINEAPPLE AND ONION SALAD

Steps:

• 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.
• Place all ingredients into a medium bowl and whisk together.
• Pour ingredients into a small bowl and whisk together.

SWEET-AND-HOT PINEAPPLE

Steps:

• Cut a pineapple into small pieces (see Cook's Note). Microwave the grated zest of 3 limes on a paper towel until dry, about 1 minute. Mix the dried zest, 2 teaspoons salt, 1 teaspoon sugar and 1/4 teaspoon each ancho chile powder and cayenne pepper. Toss with the pineapple.

HOT PINEAPPLE SIDE DISH

Steps:

• Drain the pineapple, reserving 1/4 cup of the juice; set aside. In a small bowl, combine sugar and flour. Add the butter and 1 cup cheese; mix well. Gently stir in pineapple. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle crushed crackers on top; drizzle with reserved pineapple juice. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around edges. Remove from the oven and sprinkle with the remaining cheese.

FRESH PINEAPPLE SALAD

Steps:

• Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
• Cut off top of pineapple; cut pineapple into fourths.
• Cut fruit from rind, remove core and "eyes".
• Slice each fourth lengthwise and then crosswise into chunks.
• Toss pineapple chunks, apple and green onions with dressing.
• Place romaine in bowl, mound fruit in center.

HOT FRUIT SALAD

Steps:

• Combine first 6 ingredients in a 5-qt. slow cooker. Mix brown sugar and cinnamon; sprinkle over fruit mixture. Cook, covered, on low 3-4 hours or until heated through.

HOT LOBSTER AND PINEAPPLE SALAD

Steps:

• Melt butter in saucepan.
• Sauté bell pepper in butter for 3 minutes.
• Stir in flour to coat bell peppers.
• Gradually stir in broth and curry powder.
• Cook over low heat, stirring constantly until mixture thickens - about 5 minutes.
• Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces.
• Heat thoroughly before removing to serving platter lined with lettuce.

HOT CHICKEN SALAD WITH PINEAPPLE

Steps:

• Preheat oven to 400°F.
• Fry or bake chicken breasts, then cut into bite-sized chunks.
• Mix chicken, celery, onion, pineapple, almonds, croutons and mayonnaise. Spray 9 x 13 baking dish; add mixture.
• Sprinkle shredded cheese over top and bake for 10-15 minutes or until cheese is melted.

SWEET 'N' HOT PINEAPPLE SALSA

Steps:

• Mix together all ingredients in small serving bowl. Chill 1 to 2 hours. Serve with tortilla chips or as a side for grilled meat or fish.

GRILLED PINEAPPLE SALAD

Steps:

• Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
• Preheat outdoor grill for medium-high heat and lightly oil the grate.
• Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
• Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
• Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

HOT FRUIT SALAD

Steps:

• Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
• Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
• Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

GRILLED PINEAPPLE SALAD

Steps:

• Either buy a whole pineapple at the store and clean it, or buy it pre-cleaned in spears. Sprinkle with salt before grilling.
• Grill the pineapple on direct heat for 2-3 minutes per side. You want it to have grill marks and be a bit soft, but not go squishy or black.
• Chop the pineapple into small bite-sized pieces. Add the chopped cilantro and green onions. Squeeze the lime juice over the salad. Toss.