Pineapple Bacon Slaw Recipes

PINEAPPLE SLAW

Steps:

• Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl.
• Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

BACON WRAPPED PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

PINEAPPLE-BACON SLAW

Steps:

• 1. In a large bowl, combine cabbage and pineapple. 2. Cook bacon until crisp in a saucepan drain on paper towels. Remove all but 2 tablespoons bacon drippings. Add onion and sauté until golden. 3. Combine reserved pineapple juice and enough water to measure 3/4 cup. In a small mixer bowl, stir together splenda, flour, mustard and salt. Blend in juice, vinegar and hot pepper sauce, mixing well. Stir into onion bring to a boil. Reduce heat, stir and cook for 5 minutes. Stir a few tablespoons into beaten egg, return to saucepan cook, stirring, for 1 minute. 4. Pour hot dressing over cabbage and pineapple toss. Sprinkle with bacon and serve at once.

PINEAPPLE-BACON SLAW

Steps:

• In a large bowl, combine cabbage and pineapple. Cook bacon until crisp in a saucepan drain on paper towels. Remove all but 2 tablespoons bacon drippings. Add onion and sauté until golden. Combine reserved pineapple juice and enough water to measure 3/4 cup. In a small mixer bowl, stir together sugar, flour, mustard and salt. Blend in juice, vinegar and hot pepper sauce, mixing well. Stir into onion bring to a boil. Reduce heat, stir and cook for 5 minutes. Stir a few tablespoons into beaten egg, return to saucepan cook, stirring, for 1 minute. Pour hot dressing over cabbage and pineapple toss. Sprinkle with bacon and serve at once.

BACON COLESLAW

Steps:

• Mix mayo, sugar and vinegar.
• Add this to the remaining ingredients; mix.
• Refrigerate before serving.

PINEAPPLE SLAW

Steps:

• In a large bowl, combine the first five ingredients. Add mayonnaise and toss to coat. Cover and refrigerate until serving.

ZESTY PINEAPPLE COLE SLAW

Steps:

• In food processor, shred cabbage and carrots. Transfer to a bowl and add mayonnaise. Add diced onion, celery and chopped cilantro to mixture. Add pineapple, lime, lime zest and pepper. Taste and add a little sugar or honey if needed. Refrigerate 4 hours-overnight. Stir and serve.