What would a late 70s/early 80s recipe collection be without a pineapple boat? Pretty boring, I’d say.
Here’s a pineapple boat salad from the My Great Recipes card collection that includes chicken, ham, banana, and avocado.
On a hot summer day, this salad is perfect for brunch, lunch, or a light dinner and it is equally attractive enough for company.
Good served with hot crescent rolls, sweet butter, and a light fruit drink, such as lemonade or mineral water.
Look for a pineapple with even yellow coloring, not too much green. A pineapple that is too soft or has a slightly fermented aroma may be overripe.
Salads and Their Dressings, Section 2, Card 104
Pineapple Boat Salad
- 1 small pineapple
- 1 cup chicken cooked and cubed
- 1 cup ham cut into julienne strips
- 2 bananas sliced diagonally
- 1 avocado cut into chunks
- 2 ribs celery sliced diagonally
- 1/4 cup walnuts chopped
- 1/4 cup maraschino cherries quartered
- 8 ounce fruit yogurt
- 1/4 cup whipped cream
- 1/4 cup mayonannaise
Make the dressing
Combine all. You could use a dessert topping in place of the whipped cream.
Make the salad
Cut pineapple in half lengthwise, leaving leaves intact. Using a grapefruit knife, cut around edge of pineapple and down through the center of core without cutting through shell.
Scoop out pineapple pulp. Cut into 1-inch cubes. Reserve shell.
In a bowl, combine pineapple, chicken, ham, bananas, avocado, celery, walnuts, and cherries. Cover and chill about 1 hour.
When ready to serve, arrange fruit mixture in pineapple shells. Serve with yogurt dressing.