Best 2 Baked Pineapple Salad Recipes

Baked pineapple salad is a delightful dish that combines the sweetness of pineapple with a variety of other flavors and textures. The pineapple is roasted in the oven until it caramelizes, giving it a slightly smoky and complex flavor. It is then combined with a variety of other ingredients, such as fresh herbs, nuts, and cheese, to create a salad that is both refreshing and satisfying. Whether you are looking for a side dish for your next barbecue or a light and healthy lunch, baked pineapple salad is a great option.

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CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1

Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1 image

A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.

Provided by sherahc

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
1/4 cup A.1. Original Sauce
1 tablespoon cornstarch
2 tablespoons pineapple juice
1 tablespoon A.1. Original Sauce
1/4 cup extra virgin olive oil
1 large avocado, cubed
8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
1 red bell pepper, diced
1/2 cup frozen corn, toasted in a dry pan
1 (5 ounce) package fresh Baby Spinach or 8 cups Baby Spinach
salt and pepper

Steps:

Cut the tofu into bite-size cubes and place in a medium bowl.
Toss with 1/4 cup A1 Sauce.
Marinate in the refrigerator for 30 minutes or more.
Toss with the 1 tablespoon cornstarch.
Preheat oven to 350.
Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
Transfer to a serving bowl and top with the A1 baked tofu.

Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8

BAKED PINEAPPLE SALAD

Baked Pineapple Salad image

This is great as a side dish or for Pot luck dinners. Really easy to make and something different for a change.

Provided by strawberryjane

Categories Pineapple

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons flour
6 tablespoons pineapple juice
1 1/2 cups sugar
2 (15 1/2 ounce) cans pineapple tidbits
1 cup shredded cheddar cheese
Ritz cracker, enough for 1 inch thickness
1/2 cup butter

Steps:

Mix flour,pineapple juice and sugar together and cook over low heat stirring until mixed thoroughly,but don't boil.
Add drained cans of pineapple tidbits.
Cover bottom of pan with 1 inch of Ritz crackers.
Layer crumbs with cheese.
Put mixture on top of cheese and pour melted butter on top.
Bake for 1 hour at 350 degrees.

Tips:

Choose ripe pineapple: Select a pineapple with vibrant yellow skin and no blemishes. A ripe pineapple will have a sweet and juicy flavor.
Use fresh ingredients: Fresh fruits and vegetables will provide the best flavor and texture to your salad.
Cut the pineapple properly: Cut the pineapple into bite-sized pieces or slices, depending on your preference.
Don't overcook the pineapple: Overcooked pineapple will become mushy and lose its flavor. Bake it just until it is tender and slightly caramelized.
Use a variety of fruits and vegetables: This will add color, texture, and flavor to your salad. Some good options include strawberries, grapes, oranges, bananas, and celery.
Add nuts and seeds: Nuts and seeds will add a crunchy texture and healthy fats to your salad. Some good options include walnuts, almonds, pecans, and chia seeds.
Use a light dressing: A light dressing will allow the flavors of the fruits and vegetables to shine through. A simple vinaigrette or honey-lime dressing is a good option.
Serve the salad immediately: Baked pineapple salad is best served fresh. The pineapple will start to lose its flavor and texture if it sits for too long.

Conclusion:

Baked pineapple salad is a delicious and healthy dish that can be enjoyed as a side dish or a main course. It is a great way to use up leftover pineapple and is also a good source of vitamins, minerals, and antioxidants. With its sweet and savory flavors, this salad is sure to be a hit with everyone who tries it.