Broccoli Pineapple Salad
The perfect combination of flavors that produce a delicately sweet and salty side dish to accompany any meal!
Pineapple is and has always been one of my favorite fruits of ALL TIME! It is so versatile as an ingredient and can pretty much be cooked with a wide range of foods…..yes, I am a “pineapple-on-my-pizza” kind of girl! This salad is a wonderful hybrid (trybrid? 🤷♀️) of broccoli salad, grape salad and pineapple salad. I love all three salads…..so, I said to myself…..”why not? I’ll just throw them all together and see what happens!” Y’all…..it is magical…..dang magical! Salty, sweet, crunchy and refreshing…..PERFECTION! Pictured below are the ingredients you will need to make my “trybrid” Broccoli Pineapple Salad.
Now, before you begin cooking, I want to share with y’all a PRO Tip regarding fresh pineapple. One hour before you are going to slice and serve (or use in a recipe), cut the top of the pineapple off; flip the fruit upside down and place on a plate…..this allows all the juice from the bottom to make its way back through to the top…..I want every bite of pineapple to be as sweet as it can be.
Fry bacon in a cast iron skillet over medium-low heat until thoroughly cooked; place bacon on paper towels to absorb any excess grease; chop bacon when cooled and set aside.
Grate sharp cheddar cheese into a large mixing bowl; add broccoli florets, red onion, grapes and pineapple. (I like to use an industrial-sized stainless steel grater…..it is super old; but faithful, ha! I found one on Amazon that could fit the bill!)
In a small mixing bowl, whisk the mayonnaise, greek yogurt, apple cider vinegar, sugar, salt and pepper until thoroughly combined; pour over the ingredients in the large mixing bowl.
Add the chopped pecans and mix with a spatula until fully coated.
Store in an airtight container and refrigerate; let the flavors marinate for at least two hours (however, it will taste even better if left in the refrigerator over night.)
XOXO,
Kendallraye
Broccoli Pineapple Salad
Equipment
- Cast Iron Skillet
- Grater
- Mixing Bowls
Ingredients
- 6 slices Bacon Hickory or Apple Wood Smoked
- 1 cup Sharp Cheddar Cheese Grated
- 6 cups Broccoli Florets Raw and Separated
- 3/4 cup Red Onion Diced
- 1 ½ cups Red Seedles Grapes Halved
- 1 Pineapple Fresh; Sliced into bite-size pieces.
- 3/4 cup Pecans Roughly Chopped
- 1 ½ cups DUKE'S Mayonnaise
- 3/4 cup Greek Yogurt Whole Fat
- 5 Tablespoons Apple Cider Vinegar
- 3 Tablespoons Sugar
- 2 teaspoons Sea Salt
- 1 ½ teaspoons Black Pepper Freshly Cracked
Instructions
- Fry bacon in a cast iron skillet over medium-low heat until thoroughly cooked; place bacon on paper towels to absorb the grease; chop bacon when cooled; set aside.
- Grate sharp cheddar cheese into a large mixing bowl; add broccoli florets, red onion, grapes and pineapple.
- In a small mixing bowl, whisk the mayonnaise, greek yogurt, apple cider vinegar, sugar, salt and pepper until thoroughly combined; pour over the ingredients in the large mixing bowl.
- Add the chopped pecans and mix with a spatula until fully coated.
- Store in an airtight container and refrigerate; let the flavors marinate for at least two hours (however, it will taste even better if left in the refrigerator over night.)
