tropical grilled pineapple waldorf salad

How To Make tropical grilled pineapple waldorf salad

• 1

  Cut top and bottom off pineapple and peel. Slice into 8 equal slices and remove cores from each slice with a small sharp knife. Heat a grill pan on medium high heat and spray with nonstick cooking spray. Grill 4 slices of pineapple at a time, turning when grill marks appear on first side, about 2 minutes. Grill on the other side and remove to plate. Continue with the remaining pineapple slices. Cut 2 of the slices into small ½-inch tidbits and place in a large bowl. Place remaining 6 slices of grilled pineapple on 6 plates as a base to place salad on.
• 2

  Peel and core granny smith apples and slice into ½-inch slices. Core and slice fuji apple into ½-inch slices, leaving peel on. Dice all apples into ½-inch pieces and place in small bowl. Squeeze both lemon halves over apples, tossing to coat well, then add apples to pineapple tidbits in bowl. Add celery, grapes, mango, kiwis, raisins and walnuts. Toss to combine.
• 3

  Heat oven to 350 degrees. Place coconut in a shallow baking pan and cook 3-4 minutes, turning every minute, until lightly toasted. Cool for 3 minutes. Toss all but 3 Tablespoons of coconut into fruit mixture.
• 4

  To make the dressing, in the bowl of an electric mixer with the whisk attachment, beat whipping cream on high speed until soft peaks form. Add cream of coconut and continue to beat until stiff peaks form. Set aside. In a medium bowl, add Greek yogurt and honey. Mix well. Gently fold in the whipping cream.
• 5

  Pour dressing over fruit in large bowl and gently fold to coat. Using a half cup measure, scoop salad and place onto each grilled pineapple slice on plate, adding more to use all salad, as needed. Garnish each salad with the reserved kiwis cut in half, the reserved apple slices and then sprinkle each plate with reserved toasted coconut.
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