Pineapple Salad Recipes

Pineapple Coleslaw

Ingredients:

• 1 (14 oz.) bag coleslaw mix (found by the bagged salad in the produce section)
• 1 (20 oz.) can of crushed pineapple
• 1 tart apple (Granny Smith is recommended), chopped fine or grated
• 1 and 1/2 - 2 Tbsp. lime juice
• 1/2 cup poppy seed dressing
• 1/2 cup sour cream
• 3/4 cup roasted sunflower seeds, and 1/4 cup for garnish (honey-roasted if possible)
• Salt and freshly cracked black pepper to taste

Directions:

Put coleslaw mix in a bowl. Put pineapple in a strainer and dry well (press pineapple with the back of a big spoon. Also, you could put the pineapple into a piece of cheesecloth or a thin dishtowel and wring the juice out).

Grate or finely chop the apple and add it to the serving bowl, and toss with lime juice to prevent the apple from browning.

Put coleslaw mix in the bowl and add the pineapple.

Blend the dressing and sour cream together and toss into the coleslaw mixture; season to taste (if the dressing doesn't look like it will stretch, don't worry - the salt will draw the moisture out of the ingredients) and add the sunflower seeds. Garnish with 1/4 cup sunflower seeds and serve as soon as possible. Leftovers will last 2-3 days in the fridge, but the cabbage will be somewhat wilted.

Note: If serving this at a potluck, chop the apple at home and mix with the lime juice. Mix the dressing ingredients - pack the various components of the slaw separately and combine at the location in order to serve it as freshly as possible.

Optional Variations: Add cooled chopped chicken to the salad to make an easy one-dish meal. Add 1/4 cup additional poppy seed dressing if needed. A good way to utilize leftover chicken!

Also, using red or green seedless grapes for garnish not only makes the slaw look pretty, but is a wonderful addition to the flavor of the slaw.

Source: My own kitchen! I made it with chicken as a one-dish meal for my husband and I (a rare evening without the kids), and we devoured almost the entire batch!

By Vanordem from Idaho Falls, ID

Alma's Pineapple Salad

• 1 cup sugar
• 1 cup pineapple juice (from a can of crushed pineapple)
• 1 egg
• 3 Tablespoons cornstarch

Boil till thickened. Cool and add:

• 1 cup mini marshmallows
• 1 can crushed pineapple, well drained
• 1 cup grated American or Cheddar Cheese
• 1 cup coarsely chopped nuts

Chill till ready to serve.

By Terri

Frozen Pineapple Salad

Ingredients:

• 1/2 pt. whipping cream
• 1/2 pt. sour cream
• 1 Tbsp. lemon juice
• 3/4 cup sugar
• 1/8 tsp. pineapple flavoring
• 2 med. sized bananas, diced
• 1 can crushed pineapple, drained (9oz.)
• 1/2 cup chopped maraschino cherries
• 1/4 cup chopped nuts

Directions:

Combine sour cream, lemon juice, sugar, pineapple, and bananas. Fold in nuts, cherries and whipping cream. Freeze in individual cups or muffin cups. Serves 10-12

By Robin from Washington, IA

Pineapple-Banana Deluxe Salad

Ingredients

• 2 packages (regular size) lemon gelatin
• 2 cups boiling water
• 2 cups 7-Up
• 2 cups pineapple, crushed or tidbits, drained
• 1 cup marshmallows, tiny, or large ones, snipped
• 2 large bananas

Directions

Topping Ingredients

• 1/2 cup sugar
• 2 Tbsp. flour
• 1 cup pineapple juice
• 1 egg, beaten
• 1 cup whipping cream
• Grated cheese

Topping Directions

By Robin from Washington, IA

Pineapple Boat Fruit Salad

Ingredients

• 1 fresh pineapple
• 1 pint fresh strawberries, sliced
• 2 bananas, sliced
• 2 kiwi, peeled and sliced
• 1 can mandarin orange (11oz.), reserve liquid
• 1/4 cup honey
• juice of 1 lime
• coconut flakes
• fresh mint leaves

Directions

Dressing: Combine the reserved liquid from the mandarin oranges (about 1/2 cup), honey and lime juice together. Shake well and pour over the fruit and toss. Place in pineapple shells, sprinkle with coconut flakes and garnish with mint leaves.

By Robin from Washington, IA