Grilled Pineapple and Onion Salad

• 1 large pineapple, peeled
• 1 red onion, cut in 1/2-inch thick slices
• Glaze, recipe follows
• 1 bag baby spinach
• Vinaigrette, recipe follows
• 1 (8-ounce) jar pineapple ice cream topping
• 1 teaspoon Chinese five-spice
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 cup orange juice
• 1/2 cup olive oil

1. Preheat grill to medium heat.
2. Evenly cut the pineapple into 1/2-inch thick slices.
3. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices.
4. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze.
5. Grill for 2 minutes and flip, grilling other side.
6. Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices.
7. Drizzle with Vinaigrette and serve.
8. Place all ingredients into a medium bowl and whisk together.
9. Pour ingredients into a small bowl and whisk together.

pineapple, red onion, baby spinach, vinaigrette, pineapple ice cream topping, cayenne pepper, salt, mustard, orange juice, olive oil

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-pineapple-and-onion-salad-recipe.html (may not work)