Pineapple Boat Aloha
Yield
10 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
pineapple
|
*
|
|
| 2 | cups |
strawberries
sliced |
|
| 2 | cups |
bananas
sliced |
|
| dressing | |||
| ¾ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
lime juice
|
|
| 1 ½ | tablespoons |
rum
|
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
pineapple
|
*
|
|
| 473 | ml |
strawberries
sliced |
|
| 473 | ml |
bananas
sliced |
|
| dressing | |||
| 177 | ml |
brown sugar
|
*
|
| 5 | ml |
prepared mustard
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
lime juice
|
|
| 23 | ml |
rum
|
|
| 237 | ml |
vegetable oil
|
|
Directions
Cut Pineapples in half lengthwise.
Scoop out pulp, leaving shells ½ inch thick; set shells aside.
Cut pineapple pup into bite-size pieces, discarding core.
Add strawberries and bananas; toss gently.
Spoon into pineapple shells; spoon dressing over fruit.
Dressing: Combine first 5 ingredients in container of electric blender; process on high speed 1 minute.
Gradually add oil, and continue to blend.
