Ham And Pineapple Couscous Salad Recipes

Steps:

• In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, pineapple, chilies, pecans, onions, oil, mint and garlic; toss to coat. Refrigerate until chilled. Serve over spinach.

Steps:

• In a large saucepan, combine the water, ham, spinach and garlic salt. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Sprinkle with cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cool water, and drain again.
• Meanwhile, combine mayonnaise, lime juice, soy sauce, vegetable oil, brown sugar, parsley, vinegar, allspice, thyme, marjoram, ginger, garlic powder, salt, nutmeg, pepper, and cinnamon for jerk sauce in a saucepan over medium heat. Bring to a boil. Remove from the heat and set aside to cool.
• Combine cooled pasta and cooled jerk sauce with pineapple, ham, and onion. Place in the refrigerator until chilled and flavors have developed, about 1 hour.

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Steps:

• Cook couscous according to package direstions.
• Let stand for 5 minutes.
• Cube ham.
• Coursely chop tomatoes.
• Thinly slice basil and green onions.
• Rinse, drain garbonzo beans.
• Fluff couscous with fork in large serving bowl.
• Stir in ham, tomatoes, basil, onions, beans, olives, oil, and lemon juice.
• Garnish with basil.

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and let cool.
• Heat butter in a medium skillet over medium heat and add ham and brown sugar. Cook for 2 to 3 minutes; do not overcook. Set aside and let cool.
• Mix mayonnaise and sour cream together in a small bowl. Combine pineapple, grapes, Cheddar cheese, and pineapple juice in a large bowl; mix in mayonnaise mixture, ham mixture, and pasta. Mix well before every serving.

Steps:

• Prepare a large skillet or cast-iron skillet.
• Place two slices of bread on a work surface.
• Cover/sprinkle each of the two slices with one portion of cheese, then one slice of ham, then one portion of pineapple.
• Finish with the second portion of cheese.
• Top each sandwich with a slice of bread.
• Melt butter in a hot skillet.
• Add the two sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden.
• Butter the tops of the sandwiches, using a spatula carefully turn them over.
• Cook until the cheese is fully melted and the undersides are golden.
• Let stand for about 2 minutes before slicing.

Steps:

• Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit.
• In large bowl, combine pineapple, ham chunks, cherry tomatoes, celery and green onions.
• In small bowl, combine all remaining ingredients for dressing, blending well.
• Spoon dressing over pineapple combination, tossing gently to mix.
• Pile salad into pineapple shells to serve. Makes 4 to 6 servings.