Pineapple – Onion – Salad

5 from 5 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 736 kcal


  • 500 g Onions
  • 1 Can Pineapple (drained 350 grams)
  • 150 g Mayonnaise
  • 4 tbsp Pineapple juice
  • 3 tbsp Oil
  • Salt
  • Pepper
  • 1 tbsp Sweet paprika
  • 1 tsp Curry
  • 3 drops Tabasco
  • 1 casket Cress (garden cress)


  • Peel the onions and cut into fine rings. Put in a bowl and pour boiling water over it and let it steep for 2 minutes. Drain on a sieve and allow to cool.
  • Drain the pieces of the ana on a sieve and collect the juice.
  • For the sauce: mix mayonnaise and spices, pineapple juice, oil and lemon juice in a bowl and season to taste. Add onions and pineapple pieces and mix. Let it steep and garnish with cress.


Serving: 100gCalories: 736kcalCarbohydrates: 2gProtein: 1.5gFat: 81.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Green Asparagus with Caramelized Hazelnuts and Apricot

Loin with Brussels Sprouts and Croquettes