Ham Salad Pineapple Boats Recipes

Steps:

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

Steps:

• Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Dice fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use.
• In a bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves.

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and let cool.
• Heat butter in a medium skillet over medium heat and add ham and brown sugar. Cook for 2 to 3 minutes; do not overcook. Set aside and let cool.
• Mix mayonnaise and sour cream together in a small bowl. Combine pineapple, grapes, Cheddar cheese, and pineapple juice in a large bowl; mix in mayonnaise mixture, ham mixture, and pasta. Mix well before every serving.

Steps:

• Cut pineapple in half lengthwise.
• Remove hard core.
• Cut around edge of fruit, leaving a rim about 1/2 inch thick.
• Cut loosened fruit crosswise; remove and dice.
• Combine 1 cup of the diced pineapple with ham, celery, and green pepper.
• Blend mayonnaise and mustard; add to ham mixture.
• Toss to coat ingredients.
• Spoon into pineapple boats.
• (The leftover fresh pineapple is delicious mixed with cottage cheese for another meal).

Steps:

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion. Cover and refrigerate for at least 2 hours. , In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple. , Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut.