Apple Pineapple Salad


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A fruity salad that could be served as a snack or even a dessert.

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Serving Size / Yield

10 servings


  • 1 can (20 oz.) unsweetened pineapple chunks
  • 1/4 C. reduced-fat butter (or margarine)
  • 2 Tbs. lemon juice
  • 1 Tbs. cornstarch
  • 2 Tbs. water
  • 2 Tbs. sugar (or artificial sweetener equivalent)
  • 3 C. chopped unpeeled red apples
  • 2 C. green grapes
  • 2 tsp. poppy seeds
  • 3/4 C. chopped pecans, toasted

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Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until butter is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add dressing; toss to coat. Cover and chill for at least 1 hour. Just before serving, gently toss in pecans.

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