Pineapple Pandamonium

"I'm really loving the salads we're having with dinners lately."

That's what Thatboy told me the other night.  And it's true.  I've been getting a little creative with our salads and dressings.

With the leftover pineapple from the Hawaiian Chicken Sandwich, I decided to make a tropical fruit salad.  Some pineapple, some mango, some coconut - all in a sweet pineapple dressing.

Serve this with something easy - like rice and chicken to jazz up the meal.  Or use it to complement something like tacos or terriyaki.  I warn you that it is VERY sweet - which makes it a very nice dessert too.  (Even though Thatboy thinks fruit isn't a real dessert.)

It also works well for breakfast, mixed in with yogurt or cottage cheese.  Fruit is ever so versatile.

Tropical Fruit Salad

1/2 cup of honey

2 Tbsp crushed pineapple

1/4 cup lemon juice

salt

1/3 cup pineapple chunks

1/2 avocado, sliced

 1/3 cup mango slices

2 Tbsp grated coconut

1. Combine honey, pineapple, and lemon juice in a jar.  Put lid on and shake, shake, shake, senora.  Add as much salt as you'd like and refrigerate until ready to use.
2. Combine pineapple, avocado, mango, and coconut.
3. Dress with dressing when ready to serve.