Sauteed Pineapple Salad


  • 1 head of romaine lettuce
  • 1 cup shredded cheese
  • 8 pineapple slices (you can use fresh or canned)
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp olive oil if using canned pineapple; 2 - 3 tbsp olive oil if using fresh pineapple
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Sauteed Pineapple Salad

Time: 10 minutes prep, 5 minutes cook
Servings: 8


  1. Rinse lettuce and tear leaves. Put a few on each plate.
  2. Heat 1 tbsp olive oil in skillet.
  3. Drain pineapple if canned & pat dry; if fresh rinse and pat dry.
  4. If fresh pineapple, saute on each side for several minutes until it gets tender - you will probably need to add more olive oil during the process to keep it from sticking. If using canned, just quickly sear it on each side.
  5. Sprinkle cinnamon and brown sugar on each side and continue to saute until the sugar just begins to caramelize
  6. Transfer cooked pineapple slices to the prepared plates of lettuce
  7. Top with shredded cheese (do this quickly, while it's hot, so the cheese melts a bit on top the pineapple)
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Delicious sauteed pineapple slices with a hint of cinnamon and sugar, served on a bed of fresh green lettuce and sprinkled with grated cheddar cheese. Perfect salad course for holiday meals or dinner parties.