Best 13 Pineapple Cheese Salad Recipes

PINEAPPLE AND CHEESE SALAD

Steps:

• Drain the pineapple rings reserving all the syrup. In a small saucepan combine sugar, flour, beaten eggs and reserved syrup from the can of pineapple rings. Cook the mixture over medium high heat stirring constantly until thickened. Remove from heat and allow sauce to cool completely.
• Cut pineapple rings into bite-size pieces. Stir completely cooled sauce, pineapple pieces, cheese pieces and mini marshmallows together until everything is well coated with sauce. Refrigerate until serving.

PINEAPPLE COTTAGE CHEESE SALAD

Steps:

• Mix all together.
• Eat.
• Be happy.

PINEAPPLE CHEESE SALAD

Steps:

• Into a medium saucepan drain the juice from the pineapple. To the juice add egg, sugar and flour. Cook over medium heat, stirring constantly, until thickened. Let cool.
• In a medium bowl combine pineapple chunks and cheese.
• Pour the cooled juice mixture over the pineapple and cheese; mix well.

PINEAPPLE CREAM CHEESE SALAD

Steps:

• In a small saucepan, over medium heat, warm the pineapple, cream cheese, and Splenda or sugar until smooth. Stir gently. This does not take long.
• Remove from heat.
• In a small dish, add the water. Then add the unflavored gelatin to it. Allow a few seconds for it to dissolve.
• Add Knox and water mixture to the pineapple mixture. Stir well to blend.
• Pour pineapple mixture in a pretty glass bowl. Gently place a few cherries on top, if desired.
• Place in refrigerator to set. Chill at least 3 hours before serving.
• Note: The 3 hours is your cook tiime. Also note that the small package of Knox unflavored gelatin wasn't labeled with number of ounces. Since I had removed them from the box, I guess at the number of ounces.

APPLE PINEAPPLE CHEESE SALAD

Steps:

• Toss the diced apple with the 2 tbsp lemon juice and them place in a large mixing bowl.
• Add the chopped red onion, sliced celery, well-drained pineapple chunks, diced cheese and toasted almonds to the mixing bowl.
• In a seperate bowl, mix together the sour cream and mayonnaise (start with just 1/4 cup of mayo).
• Add sour cream/mayo mixture to the salad and toss to evenly coat.
• Add salt and pepper to taste and, if necessary, more mayonnaise.
• Serve on lettuce leaves.

EASY ELEGANT COTTAGE CHEESE AND PINEAPPLE SALAD

Steps:

• Line up 4 small plates on your work area and place a layer of nice green lettuce leaves on each plate.
• Spoon 1/2 cup cottage cheese in the center of the lettuce on each plate.
• Put 1 slice pineapple over the cottage cheese on each plate.
• Dollop 1 teaspoon mayonnaise in the center of each pineapple per plate (I like more).
• Dab excess juice from the maraschino cherries with a paper towel and place the cherry on top of the dollop of mayonnaise.
• Can be served immediately or covered with plastic wrap and refrigerated until ready to serve.

PINEAPPLE-CHEESE SALAD

Steps:

• Assemble the salad as follows:.
• Place 2-3 (or more) lettuce leaves on a small salad plate.
• Top with pineapple rings (1-2 per person).
• Fill the "hole" in the pineapple ring with a 1/2 tablespoon to 1 tablespoon mayonnaise.
• Sprinkle with cheese to "hide" mayo.

CHEESE AND PINEAPPLE SALAD

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple syrup in small saucepan over low heat. Add gelatin and stir until dissolved.
• Chill till partially set, add pineapple and cheese.
• Fold in whipped cream. Turn into serving bowl.
• Chill until firm.

TRISH'S LIME JELLO COTTAGE CHEESE AND PINEAPPLE SALAD

Steps:

• Mix Jello, hot water and pineapple together and let partially set. Fold in condensed milk, mayonnaise, cottage cheese and nutmeats. Put in mold and let set in refrigerator. (Bottom of mold may be lined with sliced pineapple and maraschino cherries.) Cut and serve on lettuce leaf or endive. Serves sixteen.

TRACY'S PINEAPPLE, MARSHMALLOW, CHEESE SALAD

Steps:

• Combine pineapple cheese and marshmallows in bowl. For Sauce: In small pan mix; sugar, flour, pinch of salt. Add egg and mix. Combine vinegar and water and add slowly to egg mixture. Add butter, cook over medium heat until thick. Pour over pineapple, marshmallow and cheese. Chill.

ISLAND PINEAPPLE COTTAGE CHEESE SALAD

Steps:

• Pour the Jello mix into a heat proof bowl, about 4 cups in size. Carefully pour in the boiling water and stir until gelatin is dissolved. Refrigerate about 50 to 70 minutes. You want the gelatin to be liquid enough to easily stir things in thoroughly, but stiff enough to suspend things evenly without separating into layers.
• When the gelatin is about the right consistency, stir in the cottage cheese and the pineapple with all of the juice. Stir until everything is evenly and thoroughly mixed together. Cover and chill until firm, about two hours.

PINEAPPLE CHEESE SALAD RECIPE

Steps:

• Drain pineapple chunks, reserving pineapple juice. Combine eggs, flour, sugar and pineapple juice. Cook on stove until thick. Remove from heat and cool. Cut pineapple chunks in half, Combine pineapple, marshmellows, cheese and sauce. Refrigerate.

PINEAPPLE CHEESE SALAD

Steps:

• 1. Pour drained pineapple chunks, marshmallows, nuts, and velveeta cubes into a bowl and toss to combine. Set aside.
• 2. Mix reserved pineapple juice, sugar, and cornstartch in a small saucepan. Beat in eggs. Cook until thick. Add butter.
• 3. Pour hot mixture over pineapple and marshmallows and cheese. Stir just to combine. Cool completely.
• 4. Whip cream until soft peaks form. Fold into cooled pineapple and cheese mixture. Chill for a few hours before serving.