1 large pineapple, peeled
1 red onion, cut in 1/2-inch thick slices
Glaze, recipe follows
1 bag baby spinach
Vinaigrette, recipe follows
Preheat grill to medium heat.
Cut the pineapple into 1/2-inch thick slices.
Using an apple corer, pierce a hole into middle of pineapple slices to remove the core.
That looks so slick!
Brush the pineapple and onion slices with glaze.
Place the pineapple slices on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
Place the sliced onions on the grill, bush with a little glaze and grill until the onions begin to brown and turn sweet.
Place the grilled pineapple slices on a serving platter and top with the onion slices. Drizzle with Vinaigrette and serve.
1 (8-ounce) jar pineapple ice cream topping
1 teaspoon Chinese five-spice
1/4 teaspoon cayenne pepper
1 teaspoon salt
Place all ingredients into a medium bowl and whisk together.
1 tablespoon Dijon mustard
1/2 cup orange juice
1/2 cup olive oil
Pour ingredients into a small bowl and whisk together.