Grilled Pineapple and Onion Salad (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
1 (8-ounce) jar pineapple ice cream topping |
1 teaspoon chinese five-spice |
1/4 teaspoon cayenne pepper |
1 teaspoon salt |
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.
4. Glaze:
5. Place all ingredients into a medium bowl and whisk together.
6. Vinaigrette:
7. Pour ingredients into a small bowl and whisk together.
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