Pineapple Bacon Slaw Food

PINEAPPLE COLESLAW

Steps:

• Place coleslaw mix in large bowl and cover with ice-cold water. Add 1 teaspoon salt and stir, then allow to sit for 15-30 minutes. Drain well and pat dry with paper towels (squeeze dry for a creamier slaw).
• Whisk mayonnaise, sugar, pineapple juice, lime juice, vinegar, salt and pepper in a large salad bowl until smooth.
• Add all remaining ingredients and prepared coleslaw mix; toss well to coat with dressing.
• Serve immediately or refrigerate, covered, for up to 2 days.

PINEAPPLE COLESLAW WITH BACON

Steps:

• Place the coleslaw mix, broccoli slaw, carrots, pineapple, and bacon into a large bowl and stir to combine.
• To make the dressing place the mayonnaise, honey, rice wine vinegar, and pineapple juice into a cup/jug and whisk well.
• Pour dressing over the bowl of slaw and mix everything together well.
• Garnish with the sliced green onions and chill until serving.

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

PINEAPPLE AND BACON

Steps:

• Fry bacon until clear and still soft. Do not cook completely or it won't roll when cool.
• Depending on the length of bacon slices, cut crosswise into 2 or 3 pieces.
• Wrap bacon around pineapple, securing with a toothpick.
• Place in a shallow baking pan.
• Bake in 350°F (180°C) oven for about 15 minutes or until bacon is cooked.
• May also be broiled.
• Variation: Use dates instead of pineapple.

PINEAPPLE SLAW

Steps:

• Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
• Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

HOT DOGS WITH PINEAPPLE BACON CHIPOTLE SLAW

Steps:

• Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
• Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
• Place hot dogs in the buns and top with cabbage slaw.

CAPTAIN TOM'S PINEAPPLE COLE SLAW

Steps:

• Remove outer leaves of cabbage. Cut 1-inch off the bottom of stem side. Quarter cabbage head lengthwise. Cut out core of each quarter.
• Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
• Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
• Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
• Optional: Shredded carrots add color. Dark or golden raisins are nice too.

PINEAPPLE-BACON SLAW

Steps:

• In a large bowl, combine cabbage and pineapple. Cook bacon until crisp in a saucepan drain on paper towels. Remove all but 2 tablespoons bacon drippings. Add onion and sauté until golden. Combine reserved pineapple juice and enough water to measure 3/4 cup. In a small mixer bowl, stir together sugar, flour, mustard and salt. Blend in juice, vinegar and hot pepper sauce, mixing well. Stir into onion bring to a boil. Reduce heat, stir and cook for 5 minutes. Stir a few tablespoons into beaten egg, return to saucepan cook, stirring, for 1 minute. Pour hot dressing over cabbage and pineapple toss. Sprinkle with bacon and serve at once.

PINEAPPLE RAISIN BROCCOLI SALAD

Steps:

• In large skillet, cook bacon over medium heat until brown. Drain bacon on paper towels; set aside.
• In large bowl combine broccoli, cheese, pineapple, raisins and onion.
• Crumble bacon; add to broccoli mixture.
• For dressing, in small bowl stir together mayonnaise, sugar and vinegar.
• Pour over broccoli mixture; toss to coat.
• Cover and chill for 2 to 4 hours.