Total Time
1hr
Prep 1 hr
Cook 0 mins

A decortive way to serve a salad in the pineapple shell. Cutting the pineapple varies on time.

Ingredients Nutrition

Directions

  1. Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit.
  2. In large bowl, combine pineapple, ham chunks, cherry tomatoes, celery and green onions.
  3. In small bowl, combine all remaining ingredients for dressing, blending well.
  4. Spoon dressing over pineapple combination, tossing gently to mix.
  5. Pile salad into pineapple shells to serve. Makes 4 to 6 servings.
Most Helpful

I was between several ratings for this one... I had half of this immediately after making it and the sour cream jut *made* the dish.. it was delicious. However when I had the rest later I thought that the flavours had changed quite radically and it had a subtle but pronounced sourness that definiately wasn't there before. If I had only had it *only* later I probably would have rated it 2 or 3 stars, and if I had had all of it immediately I might have given it 5. I decided on 4 stars becuase it is excellent if eaten immediately and if I need to make this in advance I will mix everything in except the sour cream and add that diectly before eating. That way I can enjoy it at it's very best. Please see my rating system: 4 stars for a recipe that works very well indeed if you handle it right. Thanks!

kiwidutch May 29, 2007

I reduced this to make a small batch for lunch and served on romaine leaves instead of in the shell. It is very attractive, however I would chop my pineapple and ham smaller next time. For some reason I found the cherry tomatoes an odd fit, but that is strictly personal preference. Thank you for sharing your recipe!

Susie D July 20, 2006

Great salad, I would have liked the dressing to have a bit more flavour in it. Otherwise it is great. I will make it again, but I'll prbably play around with the dressing. Thanks for posting!

Maïté G. July 20, 2006