Ingredients

• 1 large pineapple, peeled
• 1 red onion, cut in 1/2-inch thick slices
• Glaze, recipe follows
• 1 bag baby spinach
• Vinaigrette, recipe follows
• 1 (8-ounce) jar pineapple ice cream topping
• 1 teaspoon Chinese five-spice
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 cup orange juice
• 1/2 cup olive oil

Instructions

1. Watch how to make this recipe.
2. Preheat grill to medium heat.
3. Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
4. Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
5. Place all ingredients into a medium bowl and whisk together.
6. Pour ingredients into a small bowl and whisk together.