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