Ham Salad Pineapple Boats
"These bountiful 'boats' hold a chunky mixture of ham, pineapple, celery and green pepper dressed with a blend of mayonnaise and mustard. 'We love this light meal, especially during the summer,' says Carol Shafer of Manhattan Beach, California."
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Ingredients15 m servings
Original recipe yields 2 servings
- Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Dice fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use.
- In a bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves.
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